Zucchini & Carrot Savoury Buns
November 2, 2025
Delicious spelt buns made with oats, greek yogurt, and flaxseed
These veggie spelt buns are some of my favorites to make and have stored in the freezer for a quick snack. Warmed in the microwave for 40 seconds, and they taste like they have just come out of the oven. Soft and fluffy, made with oats, Greek yogurt, and flaxseed, with freshly grated vegetables adding freshness and moisture. For extra yumminess and texture add cheese and nuts or seeds. Perfect as a savoury breakfast, or dipped into a warm bowl of soup.
Ingredients
Wet
- 1 medium zucchini (courgette) (~150 g), coarsely grated
- 1 carrot (~80 g), coarsely grated
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- 1 large egg
- 120 ml milk or plant milk
- Zest of ½ lemon (optional, for brightness)
Dry
- 1 cup (120 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 2 tbsp rolled oats, plus extra for topping
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp dried thyme or oregano
- A pinch of black pepper
Optional Add-Ins
- 1 tbsp ground flaxseed (adds fibre and structure)
- 2 tbsp sunflower seeds or chopped walnuts
- 30–40 g (¼–⅓ cup) shredded mature cheddar or crumbled feta
Instructions
1. Preheat the oven
- Preheat the oven to 180 °C / 350 °F.
2. Grate and prep vegetables
- Grate zucchini and carrot, sprinkle lightly with salt, and let sit for 5 minutes. Squeeze out excess moisture with a clean tea or paper towel.
3. Mix wet ingredients
- In a bowl, whisk together yogurt, olive oil, egg, milk, and lemon zest. Stir in the squeezed vegetables.
4. Mill flour
- If using from whole, mill flour and flaxseed in a blender until flour like.
5. Mix dry ingredients
- In another bowl, whisk together spelt flour, oat flour, oats, baking powder, baking soda, salt, herbs, and pepper.
6. Combine
- Add dry to wet and stir gently until just combined, don't overmix. Fold in any seeds and cheese if using.
7. Shape
- Scoop into about 10 buns and place them on a parchment lined baking tray, (≈2 tbsp each), sprinkle with oats or seeds.
8. Bake
- Bake for 20–22 minutes, until golden and set. Cool 10 minutes before serving.
Serving Suggestions
- •Enjoy warm with butter or cheese.
- •As little sandwiches, perfect for kids.
- •Dipped into a warm bowl of soup, or as a delicious breakfast with avocado or eggs.
Storage & Meal Prep
- •Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- •Reheat in the microwave for 40 seconds or in the oven until warm.
Variations & Substitutions
- •Flour: Use whole-wheat or all-purpose flour instead of spelt.
- •Yogurt: Swap Greek yogurt for plain or a dairy-free alternative.
- •Herbs: Replace thyme with oregano, basil, or rosemary.
- •Veggies: Grated beetroot or spinach.
Enjoy!
These veggie spelt buns are some of my favorites to make and have stored in the freezer for a quick snack. Warmed in the microwave for 40 seconds, and they taste like they have just come out of the oven. Soft and fluffy, made with oats, Greek yogurt, and flaxseed, with freshly grated vegetables adding freshness and moisture. For extra yumminess and texture add cheese and nuts or seeds. Perfect as a savoury breakfast, or dipped into a warm bowl of soup.
Ingredients
Wet
- 1 medium zucchini (courgette) (~150 g), coarsely grated
- 1 carrot (~80 g), coarsely grated
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- 1 large egg
- 120 ml milk or plant milk
- Zest of ½ lemon (optional, for brightness)
Dry
- 1 cup (120 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 2 tbsp rolled oats, plus extra for topping
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp dried thyme or oregano
- A pinch of black pepper
Optional Add-Ins
- 1 tbsp ground flaxseed (adds fibre and structure)
- 2 tbsp sunflower seeds or chopped walnuts
- 30–40 g (¼–⅓ cup) shredded mature cheddar or crumbled feta
Instructions
1. Preheat the oven
- Preheat the oven to 180 °C / 350 °F.
2. Grate and prep vegetables
- Grate zucchini and carrot, sprinkle lightly with salt, and let sit for 5 minutes. Squeeze out excess moisture with a clean tea or paper towel.
3. Mix wet ingredients
- In a bowl, whisk together yogurt, olive oil, egg, milk, and lemon zest. Stir in the squeezed vegetables.
4. Mill flour
- If using from whole, mill flour and flaxseed in a blender until flour like.
5. Mix dry ingredients
- In another bowl, whisk together spelt flour, oat flour, oats, baking powder, baking soda, salt, herbs, and pepper.
6. Combine
- Add dry to wet and stir gently until just combined, don't overmix. Fold in any seeds and cheese if using.
7. Shape
- Scoop into about 10 buns and place them on a parchment lined baking tray, (≈2 tbsp each), sprinkle with oats or seeds.
8. Bake
- Bake for 20–22 minutes, until golden and set. Cool 10 minutes before serving.
Serving Suggestions
- •Enjoy warm with butter or cheese.
- •As little sandwiches, perfect for kids.
- •Dipped into a warm bowl of soup, or as a delicious breakfast with avocado or eggs.
Storage & Meal Prep
- •Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- •Reheat in the microwave for 40 seconds or in the oven until warm.
Variations & Substitutions
- •Flour: Use whole-wheat or all-purpose flour instead of spelt.
- •Yogurt: Swap Greek yogurt for plain or a dairy-free alternative.
- •Herbs: Replace thyme with oregano, basil, or rosemary.
- •Veggies: Grated beetroot or spinach.
Enjoy!
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