Zucchini Lemon Poppy Seed French Toast w/ Blueberry Compote


Zucchini Lemon Poppy Seed French Toast w/ Blueberry Compote

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French Toast

  • 6 slices zucchini bread

Egg Mixture

  • 3 eggs
  • 2 Tbsp almond milk
  • 1 tsp cinnamon
  • 1 tsp stevia

Blueberry Compote

  • 1 Pint blueberries
  • 1 Tbsp lemon juice
  • ½ tsp vanilla extract
  • 2 Tbsp water
  • ¼ cup Monk fruit or 1-2 tsp Stevia - optional


French Toast - not approved for Phase I or II

  • Whisk the eggs, almond milk, cinnamon and Stevia in a bowl. Set the batter aside.
  • Heat a large pan or skillet over medium heat. Once it's hot, spray it with non-stick cooking spray. Then one at a time, dip your bread slices into your batter and place them in the pan. Cook for 2-3 minutes on one side, flip them and cook for 2-3 more minutes on the other side (or until golden brown).
  • Serve with your warmed blueberry compote, Greek Yogurt and enjoy!

Blueberry Compote

  • Combine blueberries, lemon juice, vanilla, water, and sweetener if including in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Remove from heat. The mixture will become thick and more like a jam consistency as it cools.