How to make Zucchini Cinnamon Rolls
These soft cinnamon rolls are prepared with a sweet zucchini and date filling.
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They are a healthy and vegan alternative to the classic buns, with half the calories and ten times fewer fats.
Great in both sweet and savoury recipes, zucchini are a versatile ingredient.
One ingredient, many tasty variations
Zucchini have a sweet and mild flavour which goes well in so many recipes. They can be spiralised into spaghetti, grated into bread and muffins, or baked with delicious stuffings.
We love experimenting with courgettes in our recipes.
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In a bowl, combine the flour, salt, olive oil, maple, warm almond milk, and the yeast. Work the ingredients into a dough, knead for 5 minutes, and then, leave it to prove in a warm place for one hour.
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In a food processor, blitz the dates with water to make a dense paste and then mix them with grated zucchini and cinnamon.
Briefly knead the proved dough for a few minutes and then roll it out into a rectangular shape. Then, spread the zucchini and date filling over the entire surface.
Roll the dough tightly and then cut it into 4 cm (1.5 inches)-thick pieces with a sharp knife.
Next, transfer the slices, cut side up, onto a baking tray and allow proving for 15 minutes. Bake the buns at 200°C (390°F) for 15 minutes and leave them to cool down on a wire rack.
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