Chocolate Zucchini Doughnuts - GF

By msweeney

Ingredients

• Glaze:
• 2 1/2 cups oats
• 3 eggs
• 1/2 cup sugar
• 1 cup unsweetened applesauce
• 2 teaspoons vanilla
• 2 cups shredded zucchini (from 2 small zucchini)
• 1/2 cup cocoa, divided
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/4 cup cocoa
• colored sprinkles (optional)
• Photos by Sheri Silver

Details

Servings 24
Preparation time 15mins
Cooking time 25mins
Adapted from mom.me

Preparation

Step 1

1. Make the doughnuts: Preheat the oven to 350 degrees; grease doughnut pans.

2. Place the oats in a food processor and process till finely ground.

3. Whisk the eggs and sugar till smooth. Add the applesauce and vanilla, and whisk again. Fold in the zucchini. Add the processed oats, 1/2 cup of cocoa, baking soda and salt, and fold just till ingredients are fully incorporated. Spoon batter into your doughnut pans, filling each cavity halfway.

4. Bake for 8-10 minutes, or till springy to the touch. Remove from oven and transfer doughnuts to a wire rack to cool completely (use a small knife or angled spatula to aid with removal).

5. Make the glaze: Melt the coconut oil in the microwave or on the stove top. Whisk in the maple syrup and remaining 1/4 cup cocoa. Glaze will seem runny at first but will thicken as it cools. If it becomes too thick, simply rewarm briefly.

6. Working with one doughnut at a time, dip the top into the glaze, allowing the excess to drip off, and return to the wire rack. Top with sprinkles, if using, and allow to set. Keep refrigerated in a covered container.