Savory Whole Wheat Zucchini Herb Rolls

These Savory Whole Wheat Zucchini Herb Rolls can be made Vegetarian or Vegan but don’t let that keep you from serving them with your most hearty (or meaty) meal!  

Zuc Rolls Header

It’s summer and zucchini are usually prolific growers so I had to do something with the ones we had that were about to go bad.

The typical zucchini bread is a sweet, batter bread that is akin to banana bread.  My more savory version is meant to be a highlight to a meal rather than a sweet snack.  I hope you enJOY!


  • 1/2 Cup warm water (between 100 -114 degrees)
  • 2 TBS Honey (Vegan – use Evaporated Cane Juice/Crystals)
  • 1 TBS Olive Oil
  • 1 1/2 tsp Instant Yeast
  • 3/4 Cup Shredded Raw Zucchini
  • 2 3/4 Cup Freshly Milled Hard White Wheat Flour 
  • 1/2 tsp Dried Italian Herbs
  • 2 tsp Sesame Seeds (divided – using 1 tsp each)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Garlic Powder 

Zuc Roll ingredients

After milling  your flour (I use the Wondermill) gather all your ingredients to make sure you have enough of everything before you begin. 

You may use a bread machine for this entire recipe by simply putting the ingredients into the pan in the order listed. Turn on to dough setting. Then when finished remove and shape as below.

For the sake of how I made these (need to match the pictures) and for those who prefer the ‘by hand’ method….here are more instructions:

zuc roll step 1

1) Combine the first three (3) ingredients into a bowl or in my case, I’m using the WonderMix.  

2) Stir until well combined. Now add the 1 1/2 tsp of Instant Yeast.  (be sure the water is lower than 115 degrees to avoid killing the yeast). There is no need to ‘proof’ this because it’s instant yeast so let’s move on. 


4) Stir in all the shredded Zucchini

5) Now turn on machine (or by hand) stir in one cup of flour at a time…

6) After at least the first cup of flour (but don’t wait until after all the flour) add the Sea Salt, Garlic Powder, Dried Herbs and one (1) tsp of the Sesame Seeds.

7) Finish adding flour until ready to knead.

8) Knead by hand or by WonderMix. for a minimum of 10 minutes or until gluten has formed to make the dough very springy when poked.

zuc roll risen9) When finished place in a bowl and a warm (80 degree) location and allow to rise until doubled. 

10) After rising until doubled (approximately 30 minutes at that warm temp) knock out all large bubbles and begin to shape into oblong rolls.  Pinching the under belly of the roll to keep the ugly side (and seems) down onto the pan.zuc rolls shaped

11) Arrange them side by side, almost touching, in a low metal pan that has been sprayed or greased.

12) Brush with an egg wash (Vegan option use Aquafaba or Flax seed gel) and sprinkle with remaining Sesame seeds and other optional herbs (I added some dried chives).

zuc rolls baking13) Allow to rise until all sides touch.  

14) Par bake in a low 250 degree oven for 30 minutes.  Our house was hot so I par baked mine in the All American Sun Oven.

15) Remove to cool completely on a wire wrack.  Then bag and freeze for warming in the future!

zuc rolls tear and heat

The reason we bake these low and then freeze them is because the recipe makes so many.  This allows us to break off what we need and lightly toast/reheat them in the oven just as dinner is finishing.  Like the ‘brown and serve’ dinner rolls that are made of junk you can get ready made at the store. 

These are better, and can be used the same exact way!

I hope you’ll give this a try! If you do or you make any variations to this recipe, I’d love to hear how it all turns out!  Please leave a comment below…

Until next time…

Best Blessings!


About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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