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.
Recipe summary
Flavor/texture: Crunchy croutons made with your favorite zucchini bread.
Ways to use: Use zucchini bread croutons as a salad topping, enjoy with your morning yogurt, add to an ice cream sundae, or serve with fresh fruit and whipped cream as a light dessert.
Serves: Enough for 4 to 6 salads
Similar to: Zucchini Salad Dressing, All Green Salad
Jump to:
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.
How to make zucchini bread croutons
- Brush both sides of your bread slices with olive oil.
- Use a serrated knife to slice them into cubes.
- Spread onto a parchment lined baking sheet.
- Bake until golden brown and crispy.
Tips and tricks
Use a serrated knife - A regular chef's knife can pinch the edges of your bread.
Uniform cubes are best - Try to slice your bread into uniform cubes. This helps ensure that your croutons are all baking at the same rate.
Spread into a single layer - If they're squished together or heaped in a pile on the baking sheet, they'll take longer to crisp up in the oven.
Croutons brown but not crispy? - 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).
Frequently asked questions
As a salad topping, breakfast yogurt topping, ice cream topping, or serve with fresh fruit and whipped cream as a light dessert. They're also great on their own as a crunchy snack!
Yes, but you'll want to divide your croutons between two baking sheets instead of piling them all onto one sheet.
📖 Recipe
Zucchini Bread Croutons
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.
Comments
No Comments