Zucchini Biscuits (Dinner Rolls)

Zucchini Biscuits (Dinner Rolls)

Table of Contents

Calories Per Serving: 80

Servings: 12


2 T flax meal
1/4 c warm water
4 eggs
1/2 c coconut flour
1 medium zucchini (160 g), finely grated
2 T coconut oil
2 T apple cider vinegar
1/4 c water
1 T basil (or italian seasoning)
1 T baking powder
1/2 t pink salt


  1. Preheat oven to 350 degrees
  2. Grease cookie sheet
  3. In medium bowl, stir flax meal and warm water together until well combined
  4. In large bowl, combine coconut flour, baking powder, herbs, and salt
  5. Stir eggs, apple cider vinegar, oil, water, and shredded zucchini into flax meal mixture
  6. Add dry ingredients to wet and mix with electric mixer on medium speed to fully combine
  7. Grease hands and scoop dough out by golfball-sized mound
  8. Roll gently and place on baking sheet 
  9. Brush roll tops with additional oil and transfer to oven
  10. Bake 35-45 minutes or until golden brown

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