Zucchini Bread and Croutons - PCOS-Friendly Recipe

Servings: 12

Lunch

This Zucchini Bread and Croutons is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Dan Barber The croutons are best made with leftover, day-old zucchini bread. Extra slices of bread are great served toasted.

Ingredients

3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 c. milk
2 large eggs
1/2 c. sugar
2 c. zucchini
8 tbsp. butter

Instructions

Preheat oven to 350 degrees. Butter and flour a 9" x 5" loaf pan.
Sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine milk, eggs, sugar, zucchini, and melted butter; mix well. Using a large spoon or spatula, gradually stir in flour mixture just until combined. Do not overmix.
Pour batter into prepared pan and bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Wrap airtight and keep in cool spot up to 4 days.
To make croutons: Preheat oven to 400 degrees. Cut five 1/4-inch-thick slices of bread. Trim off crusts and cut into 1/4-inch cubes. Spread on a baking sheet in a single layer. Bake until toasted and golden on edges, 10 to 12 minutes.

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Frequently Asked Questions

Is Zucchini Bread and Croutons good for PCOS?

Yes, this Zucchini Bread and Croutons recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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