Hearty low-calorie recipes

Zucchini cinnamon rolls

After a workout to eat cinnamon buns from zucchini? Why not? What can only be done with zucchini!

Zucchini cinnamon rolls
Servings10 Servings
CategoryDifficultyEasy
Ingredients
 1 Egg
 110 g Zucchini
 90 g Whole wheat flour
 70 g Soybean meal (others can be used)
 50 g Erythritol
 20 g Butter
 10 g Psilliums (yarrow powder, also available in pharmacies)
 10 g Baking powder
 6 g Cinnamon
 1 g Xanthan gum (may not be present)
 Vanillin
Preparation
1

Blend the egg with zucchini, 20g of melted butter, 35g of erythritol homogeneous mass.

2

Mix all dry ingredients: flour, psillium, baking powder, vanilla, xanthan gum.

3

Zucchini - add the dry ingredients to the egg mass and mix the dough, which is placed in the refrigerator for ~ 40 minutes.

4

The dough is removed and rolled out into a square (I did it on a Teflon mat, sprinkling a little with wholemeal wheat flour, but you can do it on baking paper) ~ 3-4 mm thick.

5

Mix 15 g of erythritol with a teaspoon (6 g) of cinnamon and sprinkle with rolled dough.

6

Roll out the dough, cut into equal parts (I had 10 pieces), put on a tray and smeared with beaten egg. Sprinkle a little on top of either brown sugar or the same erythritol.

Zucchini cinnamon rolls

7

Bake at 175 degrees for ~ 20-25 minutes.

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Nutrition Facts

Serving Size 410

Servings 10


Amount Per Serving
Calories 102.3
% Daily Value *
Total Fat 4.5g7%
Total Carbohydrate 9g3%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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