Saturday, September 7, 2013

Zucchini Bread Cups

Zucchini, zucchini, zucchini... I was introduced to zucchini by the famous movie, Ratatouille. I have already tried several zucchini dishes in the past which I have featured in my previous posts, Sunday's Cram, The Zucchini Magic and Go Green with Zucchini Carpaccio.

Today's feature is inspired by the Zucchini Tots originally posted in Easy Recipes, Healthy Eating Ideas, which I also shared in my Garden Chef's Needle and Pen Facebook page. 

See how I made these Zucchini Bread Cups for breakfast last Sunday. Instead of adding bread crumbs in the zucchini mixture, I used wheat bread slices as base.


Olive oil
12 slices of wheat bread
1 cup grated zucchini
2 large eggs
1/4 medium onion, diced
Salt & pepper to taste
1/4 cup grated quickmelt cheese


  1. Preheat oven to 400 degrees. Spray muffin cup cake pan with olive oil. 
  2. Grate zucchini. Squeeze off the excess water out of the zucchini. 
  3. In a medium bowl, combine zucchini, egg and onion. Season with salt & pepper to taste. Set aside.
  4. Remove the crust from all sides of the wheat bread slices. Flatten each piece using a rolling pin.
  5. Place a slice of bread into each cup cake slot, pressing each slice firmly down. 
  6. Fill each bread cup with a tablespoonful of the zucchini mixture. 
  7. Top with grated cheese.
  8. Bake for 15-20 minutes or until the tops become golden brown.
Before loading the bread cups into the oven

Straight from the oven
Take a cup
So this is what hubby and I enjoyed for breakfast---
Zucchini Bread Cups for breakfast with kiwi and mango as side dish
Very easy, I dare you try it! I love the crunchy edges!
Linking to:

Life on Lakeshore DriveWeekend Bloggy Reading


  1. We have yellow squash like CRAZY right now! I think I'll try this recipe with yellow squash. 'Should be OK, don't you think? Thank you for hopping on board The Great Blog Train! -Marci @ Stone Cottage Adventures

    1. Thank you, Marci, for crossing over. Hmmm... squash! You just gave me a grand idea! Yes, I believe so, are you planning to boil and mash OR grate the squash? I'm excited to know how you will do it! Oh, I always enjoy the trip on board the train! So keep on giving me the ticket, ok?

  2. mmm, I may have to try these! I've still got an abundance of zucchini. Thank you for sharing on Foodie Friday

    1. Wow, I envy your supply of zucchini! In my place, they can be expensive. Thank you, Adelina!

  3. Ah yes, too much zucchini... this a great recipe to use up our garden zucchini. Thanks Eve for sharing it with us on foodie friday.

    1. Oh, I'm just dreaming of your zucchini garden, Diane! Hope you can feature it one day!?? I would love to see how your zucchini garden looks like!

  4. These look so delicious!! Can't wait to make some. Thank you so much for sharing this week at A Bouquet of Talent. I just featured it at Pick of the Bunch. I also pinned and tweeted. :)

    Have a wonderful weekend.

    1. Oh Kathy, thank you so much for the feature at the Pick of the Bunch! You're right, the zucchini cups are great for breakfast! I did grab your button!

  5. YUM!!! Thank you for sharing at Back to the Basics for Tuesdays with a Twist!
    Have a wonderful week!


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