Low-Fat Zucchini Rolls

These are a cross between a muffin and a roll, with the advantage of being mezonot. Pureed zucchini gives excellent flavor and lowers the calorie content. Have no fear — you don’t see the zucchini and it doesn’t taste like zucchini, so don’t give the secret away! I gave one to my spinning instructor, Tzivia P., and she told me it gave her energy and kept her full for hours. Pack one in your kid’s school bag, one in your husband’s briefcase, and one in your own lunch bag. Everyone will be happier and healthier!

Directions

Prepare the Rolls

Yields 30 rolls.

1. In a large mixer bowl, combine two to three cups of flour, flaxseed, yeast, sugar, and salt; mix well.

2. In a medium-sized pot, heat zucchini, water, soy milk, and oil until warm. Add to flour mixture.

3. Add applesauce, eggs, and dough enhancer, if desired. Blend mixture at low speed until moistened; beat three minutes at medium speed until smooth.

4. Gradually stir in remaining flour to make a soft dough.

5. Cover bowl and let rise in a warm place until light and doubled, about one and a half hours.

6. Punch down dough. Divide into four parts. Divide each part into seven to eight pieces.

7. Shape each piece into a smooth ball. Place in baking pan lined with Gefen Parchment Paper.

8. Cover; let rise in a warm place until double, about 45 minutes.

9. Preheat oven (do this 15 minutes before the end of the rising time) to 375 degrees Fahrenheit (190 degrees Celsius).

10. Sprinkle rolls with cinnamon and sugar, if desired.

11. Bake for 20 minutes or until golden brown. Remove from pans and let cool.

Tips:

Serve with butter, jam, or just plain. These rolls freeze beautifully.

Notes:

To make packed, blended zucchini, peel five medium zucchini. Place in food processor with knife attachment and process until very fine. This will yield two cups of packed, blended zucchini. You can use just one and a half cups and freeze the rest for a vegetable soup.

Credits

Photography: Daniel Lailah.
Food Styling: Amit Farber.

Recipe tags

Complex carbs Freezer-friendly Healthy baking Kid-friendly Kids Lean lunch Muffins Rolls Zucchini

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yocheved

6 years ago

whole wheat pastry flour I’ve already seen a few recipes on your site that call for whole wheat pastry flour.
i haven’t found it in the 2 groceries i checked with.
is it a specialty item? where can i get it? or what can i use instead of it?

Question

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yo~}mo}srgaretten

6 years ago

Reply to yocheved

Hi
I use White Wholewheat Flour, from the company BEST.

Moonymowsischman

6 years ago

Reply to yo~}mo}srgaretten

Actually, white whole wheat and whole wheat pastry flours aren’t the same. White whole wheat is whole wheat milled from hard white winter wheat instead of traditional hard red wheat. Whole wheat pastry flour is whole wheat flour that has lower gluten content as opposed to all purpose or bread flour.

eoooymous

6 years ago

Reply to Moonymowsischman

I asked Brynie about this. When she writes whole wheat pastry flour, she means 70-80% whole wheat flour. They sell different percents of whole wheat flour in Israel.