Whole Wheat Sourdough Pull-Apart Buns with Zucchini

Whole Wheat Sourdough Pull-Apart Buns with Zucchini

This has quickly become my favorite bread recipe for my family. Easy and quick to make, these pull-apart buns are soft and delicious. They're perfect on the side with dinner or all on their own for lunch. Kid-friendly taste and texture, and they'll never know there's a whole zucchini in there. Try one fresh-out-of-the-oven warm and spread with butter--delicious! Or allow to cool then store in a plastic bag or container at room temperature for up to 4 days (if they last that long).
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
  2. Step 2

    Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
  3. Step 3

    Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
  4. Step 4

    Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
  5. Step 5

    Preheat the oven to 375 degrees F (190 degrees C).
  6. Step 6

    Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.