Want to put that extra garden zucchini to the best use ever? Try making incredibly easy and tasty triple chocolate zucchini mini-donuts with it.
I regularly make up easy gluten free, dairy free mini donuts with a recipe I created last spring. That recipe uses one cup of fruit or vegetable puree such as pumpkin puree or applesauce for part of the wet ingredients.
When we were blessed with an abundance of zucchini recently, I thought how well zucchini and chocolate pair together in baking recipes and decided to see if I could adapt my donut recipe. It was a fabulous success.
Here's the simple recipe. View the steps to see more details and variations.
(See the notes at the end on how to cook these as mini muffins or mini donuts in the oven.)
Easy triple chocolate zucchini glazed donuts
(gluten free, dairy free, soy free)
Makes three to four dozen mini donuts
1. Preheat your mini donut maker.
2. In a large bowl, whisk together the following:
- 1 1/2 cups gluten free flour mix (see notes for recipes)
- 1/4 cup cocoa
- 3/4 tsp xanthan gum or guar gum (if your mix does not contain it already)
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp nutmeg
3. In another bowl, stir together the following:
- 1/2 cup coconut oil or organic shortening, melted
- 2 eggs (preferably from pastured chickens)
- 2 tsp real vanilla or other natural extract (hazlenut is quite good)
- 1 cup well pureed cooked zucchini, excess liquid drained
- 1/4 cup to 1/2 cup miniature chocolate chips (optional)
4. Combine the two mixtures, stir until well mixed.
5. Spray the wells of your donut maker with non-stick spray. Place about one heaping teaspoon of batter in the center of each donut well. Close and secure the lid, then bake for two to three minutes (depending on your model, check after two minutes) or until light golden.
6. Remove the mini donuts to a wire rack to cool, respray the pan and repeat with the remaining batter.
7. While the donuts cook and cool, whisk together the glaze:
- 1 cup powdered sugar
- 4 tsp almond milk or other non-dairy milk
- 1 TBS cocoa powder (optional)
Note: You can also simply dust these with powdered sugar if you elect to skip the glaze.
8. When the donuts are cool enough to handle, dip the tops in the glaze. Quickly flip over so the glaze is on top and transfer to a plate.
If you like, sprinkles or coconut can be added on top while the glaze is still wet.
Alternate baking directions: Preheat oven to 350 and grease a mini donut pan or mini muffin pan. Fill wells 3/4 full and bake for about 10 minutes or until set and light golden. Glaze as directed.
Gluten free flour mixes: You can use a commercial mix for this recipe but any simple GF flour combination will work well. I mix my flour mixes a little differently every time and like to play around with lots of different types of flours and starches. Two of my favorite all purpose GF flour mixes are at Cooking Gluten Free and Gluten Freely Frugal.
That said, for these donuts I used this incredibly simple (and inexpensive) mix that can be doubled and kept in the fridge:
- 2 cups white rice flour
- 2/3 cup potato starch flour (not potato flour)
- 1/3 cup tapioca starch
Check out my gluten free, dairy free board on Pinterest for lots of other GF recipes, including lots more donut recipes.
Want to stay in the loop? Subscribe to be notified when I publish a new article in this column.