I don’t know about you, but I’ve been baking zucchini bread—this recipe, to be exact—like crazy this summer. After eating it for breakfast, snacks and spontaneous lunches, I was inspired to get creative with leftover loaves. I played around with all kinds of ideas, and am excited to share with you today the four that came out on top.
Zucchini Bread Truffles
Did you know you can turn leftover zucchini bread into cake truffles? To start, gather your ingredients. You’ll need leftover zucchini bread, Betty Crocker Whipped Cream Cheese Frosting, high-quality white chocolate pieces and walnuts. To make the truffles, crumble your zucchini bread into a large bowl. Stir in ½ cup of the frosting until thoroughly combined, adding additional frosting, 1 tablespoon at a time, until the right consistency is reached. Scoop the cake-frosting mixture into tablespoon-sized portions and roll into a compact ball with your hands. Place on a parchment-lined baking sheet and pop in the freezer for 30 minutes.
Just before removing from the freezer, melt half a bag of white chocolate in the microwave, nuking on high for 10-second intervals, stirring the chocolate between cycles. Pull truffles out of the freezer and, working one at a time, submerge in white chocolate. Use a fork to remove the coated truffle and place back on the parchment-lined sheet. Sprinkle immediately with chopped walnuts and place in the fridge to set.
Zucchini bread croutons are crispy little squares that are perfect for munching on or to serve parfait-style with yogurt, berries and maple syrup. To make, slice up leftover bread into cubes and toast in a 250-degree oven for 35-45 minutes, tossing halfway through. Layer with your favorite yogurt, summer berries and top with a drizzle of maple syrup.
This double-decker French toast takes zucchini bread up a notch. To make two servings, you’ll need four slices of leftover zucchini bread, milk, heavy cream, vanilla extract, sugar, cream cheese, one egg, maple syrup and fresh berries. The night before you want to serve, set your slices of zucchini bread out uncovered on a plate to dry out. In the morning, warm 1 cup of milk, ¼ cup heavy cream, 1 tablespoon vanilla extract and ¼ cup sugar. Meanwhile, stir together 3 oz. cream cheese with maple syrup to taste. Beat an egg into the milk mixture; then dip the zucchini bread in the batter. Place two slices in a greased baking dish, top with dollops of sweetened cream cheese and a handful of berries, then place the remaining zucchini bread slices on top. Bake at 350 degrees for 20-30 minutes. Serve with walnuts, more berries and maple syrup on the side.
Stuck with just a couple slices of zucchini bread? Try sandwiching your favorite ice cream in between and sprinkle the ends with walnuts. (Just set the ice cream out for a few minutes so it softens up.) Making these with coffee ice cream is my favorite—it’s a fun way to play on your favorite breakfast flavors.
Do you have a favorite way to use up leftover zucchini bread? Feel free to share your tried-and-true techniques in the comments section below!