PHOTO: FOTOLIA/ATOSS
Have an abundance of zucchini? Preserve it by puréeing and freezing it for later use as a nutritious addition to many recipes.
24 buns
SERVINGS
This zucchini milk bun recipe is a savvy way to use excess zucchini. Start by making zucchini “milk”–puréed, peeled zucchini that’s been blended, then frozen into 1-cup portions for the buns.
Ingredients
- 3-1/2 cups flour, divided (I use half whole-wheat and half white)
- 1 envelope (2 1/4 tsp) quick-rise yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 cup zucchini milk
- 1/4 cup water
- 1/4 cup oil or butter
- 1 egg
Directions
- Combine 1-1/2 cups flour with the yeast, sugar and salt, and mix well.
- In a saucepan, heat the zucchini milk, water and oil until warm (120 to 130 degrees Fahrenheit). Combine with the flour mixture.
- Mix in the egg. Blend with a mixer at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in the remaining flour to make a soft dough.
- Cover and let rise in a warm place until doubled.
- Grease four 8-inch layer cake pans.
- Punch down the dough and divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball and divide the balls among the pans.
- Cover and let rise until doubled.
- Bake at 375 degrees for 20 to 25 minutes, until golden brown. Remove from pans and let cool.
Liane Mace
Walton, West Virginia
Looking for something sweeter? Try this Glazed Zucchini Cake Recipe (with Blueberries!)
