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.
Have a few slices of zucchini bread left and want to switch things up? How about making a batch of zucchini bread croutons. These crunchy bread cubes are lightly sweetened (when using a traditional zucchini bread), like little dessert croutons.
All you need are a few slices of zucchini bread that isn't overly moist or crumbly, a bit of olive oil, and a baking sheet lined with parchment.
Use zucchini bread croutons to top your morning yogurt, add to an ice cream sundae as a crunchy topping, or enjoy on their own as a crunchy snack.
Ingredients and substitutions
Zucchini bread - I used a few slices of my applesauce zucchini bread for this recipe. You'll want to use a bread that isn't extra moist or crumbly. Most bread flavors should work, just use your best judgement. A bread that will hold together when sliced into cubes works best.
Olive oil - A small amount of olive oil (or any cooking oil you have on hand) brushed onto your bread helps the edges crisp up in the oven. If desired, this can be omitted. Your croutons will turn out a lot like toast from the toaster oven - a little less crunchy than a crouton.
Tips and tricks
- Use a serrated knife to cut your bread into cubes. A regular chef's knife can pinch the edges of your bread.
- Try to slice your bread into uniform cubes. This helps ensure that your croutons are all baking at the same rate.
- Spread your bread cubes out into a single layer on a baking sheet. If they're squished together or heaped in a pile, they'll take longer to crisp up in the oven.
- If your croutons start to look too brown in the oven, but they're not crispy yet, turn the heat down slightly. Low and slow is better when drying out a moist bread like zucchini bread (even when it's a few days old, it's still more moist than your standard bread).
- If you'd like to make more croutons, I suggest spreading them between two baking sheets rather than overcrowding one baking sheet.
Ways to use croutons
Since zucchini bread is generally a little sweet, what can you do with zucchini bread croutons? They're sort of like dessert croutons. Here are a few ideas:
- Salad topping (like a strawberry spinach salad or side salad)
- Breakfast yogurt topping
- Ice cream topping
- Serve with fresh fruit and whipped cream as a light dessert
Of course, you can also enjoy zucchini bread croutons on their own as a crunchy snack!
Zucchini Bread Croutons
- 4 slices zucchini bread
- 1 tablespoon olive oil
- Preheat oven to 325 degrees Fahrenheit 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 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.
- If your croutons are browning too quickly and aren't dried out in the center, turn your oven down to 300 degrees Fahrenheit.
- 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.
- Croutons are best served the same day, and may soften slightly if stored.