Even though my latest book, Wild Bread, is already on the shelves, we are continuing to add on to it. Lately, we’ve been dreaming of luscious, ooey-gooey, soft cinnamon rolls. As a result, over the last few weeks, we’ve been on a quest to create a sumptuous cinnamon roll. Along the way, we discovered that dates make a wonderful filling that stays put while the cinnamon rolls are baking.

Check out our cinnamon-roll recipe on my Wild Bread chatroom here.

While you’re there, join in on our conversation about everything Wild Bread!

If you haven’t picked up a copy of my latest book, you can find it here.

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Gather ingredients.

Preheat oven to 225°F and line 2 cookie sheets with parchment paper. Then, in a medium bowl, combine 1 zucchini, sliced into 1/16” slices.

Add 1 T melted coconut oil.

In a small bowl, combine 2 T bread crumbs, 1/8 t curry, 1/8 t dry mustard, and 1/8 t salt.

Add mixture to the zucchini. Stir to combine.

Arrange zucchini slices on cookie sheets in a single layer.

Bake for 1 hour and 45 minutes, switching the cookie sheets between oven racks about every 30 minutes. Cool for 5 minutes and enjoy!

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