There are a few principles that must be met on a recipe before I will make it. One is “easy” and the other is “quick”, and that is exactly what this recipe for easy homemade zucchini bread rolls is!
I, like many of you, just don’t have the time to commit hours in the kitchen on one recipe, or the patience to step through a recipe that has 12 steps to it and you need to read through step by step because every step is placed their strategically, you might just mess up the entire recipe. Doesn’t just reading that stress you out?
I like quick and easy recipes that fit into my busy family lifestyle and I also like ones that are pretty near impossible to mess up! So making bread is not the exception, I stick to my principles.
Keep scrolling down for an easy homemade zucchini bread roll recipe that you can whip up immediately.
Zucchini & Lemon
Green things just go well with lemon… lemon & dill, lemon & basil, lemon & cucumber… it just fits, so why not lemon & zucchini.
These are actually two of my favorite ingredients to cook with! Zucchini makes it on the plate often as my veggie with my protein and lemon makes it into most of my dessert and well, I drink I heck of a lot of lemon & water.
When I thought of a dinner roll for the summer time that would be perfect alongside bbq meat and salad, and I didn’t want to just come up with a salt & nut flavor, I wanted to add a little zip to it and that is when I came up with this recipe. I loved this recipe so much that I made a sweet version, check out my recipe for Zucchini Lemon Muffins. They are similar to a donut texture, where the outer muffin is crispy and the inside is soft and moist. I highly recommend them!
For this recipe, I used a baking pan that I bought from pampered chef, as I love that I can measure my ingredients and they be very similar in size, but you don’t have to use a pan.
You could scoop them freestyle onto a baking sheet and they would bake very similar to the cheese buns that you make or the ones that you buy from Red Lobster. If anyone hasn’t had those cheese rolls from their pre-low-carb days, you are missing out. Heaven in a basket, I swear.
The batter is thick enough to stand on its own, so freestyle it, add it to the standard muffin tins or use the square ones that I have. These easy homemade zucchini bread rolls are super easy to whip up and they are fail proof.
Remember, I like to keep things simple when it comes to baking.
Loaf or Muffins
This recipe also can be made into a bread loaf if you prefer to have slices versus a roll. I personally like to make muffins because they freeze well but a loaf is perfect if you are serving with dinner or bringing over to a friends house for dinner.
The recipe timing will stay the same as far as needing to check on the recipe goes, however you most likely will need to add an additional 10 minutes on to the baking time or maybe more. Do the toothpick test and when it comes out clean, your loaf is done.
Easy Homemade Zucchini Bread Rolls with Lemon
Yields: 12 servings
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 2 tbsp lemon concentrate or juice from 1 whole lemon
- 1 cup grated zucchini
- 1 tsp Himalayan salt
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Heat oven to 350 degrees F
- In a mixing bowl, add the oil, eggs, lemon juice, lemon zest and mix until well combined – you can use a hand mixer or an electric mixer
- In a separate bowl, combine the flours, baking powder, thyme, and salt – stir until mixed well and add this dry mixture to the wet mixture until a thick batter is formed
- Add the grated zucchini to the batter and stir lightly to incorporate the zucchini evenly throughout the batter
- Scoop evenly into 12 muffin tins, that have been greased OR pour into a greased loaf pan
- Bake muffins for 30 minutes or add 10 minutes for the loaf, but start watching at 30-minute mark. Test loaf with a toothpick or fork and if comes out clean, the recipe is ready.
- Let cool and remove from pan- serve with cooled butter or coconut oil spread on top.
Per Serving: Calories: 227 | Fat: 21 grams | Whole Carbs: 6 grams | Fiber: 3 grams | Net Carbs: 3 grams | Fiber: 6 grams
And That’s it – Easy Peasy
My favorite ways to enjoy this recipe are:
- Sliced in half and warmed or toasted with some ghee or coconut oil on top with a pinch of sea salt, but you, of course, could substitute for butter if you eat dairy.
- Toasted, buttered and add a poached runny egg on the top, the rich egg yolk pairs very nicely with the zucchini and lemon.
- Replace this muffin recipe for your egg McMuffin, for your eggs Benedict and pour that rich creamy Hollandaise sauce on top and topped with a little dill weed.
I’d love to hear how you plan to use this recipe, please comment below.