Zucchini Bread Croutons

5 from 1 vote

Zucchini bread croutons are a great way to use up those last few slices of zucchini bread. These crunchy croutons are perfect for topping your morning yogurt parfait or adding to a lunch salad.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 240kcal

Ingredients

4 slices zucchini bread
1 tablespoon olive oil

Instructions

Preheat oven to 325℉ and line a baking sheet with parchment paper. Set aside.
Lightly brush both sides of your zucchini bread with olive oil (you may not use all of the olive oil). Using a serrated knife, gently slice your bread into ¾ inch cubes. Spread cubes into a single layer.
Bake for about 35-45 minutes, or until bread is browned around the edges and crunchy. Baking time will depend entirely on how moist your bread is - a dry bread may take less time, so watch carefully and check on your croutons every 10 minutes or so.

Recommended Equipment

Notes

Browning tip: If your croutons are browning too quickly and aren't dried out in the center, turn your oven down to 300F.
Bread variations: I've only tested this recipe using applesauce zucchini bread - the bread you have on hand may take less time if it's dry, or more time if it's very moist.
Serve fresh: Croutons are best served the same day, and may soften slightly if stored.

Nutrition Estimate

Course: Snack

Cuisine: American