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Whole Wheat Sourdough Pull Apart Buns With Zucchini

Sourdough Whole Wheat Pull Apart Buns loaded with nutritious zucchini! Rise to the occasion with this easy recipe, perfect for a delicious breakfast or snack - make now and enjoy!

These Whole Wheat Sourdough Pull Apart Buns With Zucchini are a delightful twist on traditional bread.

The addition of grated zucchini adds moisture and flavor, while the sourdough starter gives them a tangy, slightly sour taste.

Perfect for a snack or as a side dish, they’re sure to become a favorite!

Ready Time

7 hrs


8 servings


  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1/4 cup sourdough starter, fed and ripe
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 4 cups whole wheat flour
  • 1 medium zucchini, grated
  • 1 egg, beaten
  • 1 tablespoon sesame seeds (optional)


In a large mixing bowl, combine the warm water and yeast. Let it sit for 5-7 minutes, or until the mixture becomes frothy.

Add the sourdough starter, olive oil, salt, and sugar to the bowl.

Mix until well combined. Gradually add the whole wheat flour, one cup at a time, until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size. Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Punch down the dough and add the grated zucchini. Mix until the zucchini is evenly distributed.

Divide the dough into 8 equal pieces and shape each piece into a ball.

Place the balls onto the prepared baking sheet, leaving about an inch of space between each bun. Cover the buns with a clean towel and let them rise for another 30 minutes.

Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds if using.

Bake the buns in the preheated oven for 20-25 minutes, or until golden brown.


Use a high-quality whole wheat flour that has a good protein content to ensure a better gluten structure.

Make sure your sourdough starter is active and bubbly before using it in the recipe.

If it’s too sluggish, it may affect the rise of the dough.

Don’t overmix the dough, especially when adding the zucchini, as it can lead to a dense and tough texture.

Use a gentle touch while shaping the dough into balls, as whole wheat can be delicate.

If you don’t have sesame seeds, you can omit them or substitute with poppy seeds or even dried herbs like thyme or rosemary.

Keep an eye on the buns while they’re baking, as the baking time may vary depending on your oven.

These buns are best consumed fresh, but you can store them in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Nutrional Value

  • Calories: 240
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Cholesterol: 20mg
  • Sodium: 250mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 10g
Whole Wheat Sourdough Pull Apart Buns With Zucchini
Whole Wheat Sourdough Pull Apart Buns With Zucchini

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