Gluten Free Zucchini Chocolate Donuts are an easy delicious baked donut recipe that is dairy free and paleo friendly.
Back to school time, which means back to reality time.
Summer flew by as it tends to do, and the long summer days and late nights will be over soon. It seems like we just opened the pool and soon I will be calling to close it back up before the leaves start to fall.
Fall may be around the corner, but my fetish with zucchini has yet to recede or fade to the background. But it is digressing fast and I am blaming my supplier, the garden. My supplier who has created a habit that will be hard to break, and who is breaking it for me, against my will.
I mean I came up with that killer gluten-free zucchini bread recipe a few weeks ago, and I can’t stop making loaf after loaf.
While dreaming of my zucchini bread I started thinking of other ways to bake up my beloved zucchini and I thought of donuts. Yea, donuts, why wouldn’t my awesome bread translate into a baked donut recipe?
I gave it a go, and it translated quite well. A fun breakfast twist on a classic recipe.
I am not too broken up on the wane of my zucchini supplies, I mean the fall apples and pumpkins are right around the corner, and oh the possibilities.
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- ¾ cup of Almond Flour
- 1/3 cup + 3 tablespoon Tapioca Flour
- ¼ cup Coconut Flour
- 1-teaspoon baking soda
- 1-teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon sea salt
- 5 eggs
- ½ cup maple syrup or honey
- ¾ cup of shredded zucchini
- 2 tablespoon coconut oil (melted), + additional for greasing pan
- 1-teaspoon vanilla extract
- 1/2 cup of mini Enjoy Life Chocolate Chips (find in organic section of your grocery)
- Topping:
- 1/2 cup of mini Enjoy Life Chocolate Chips (find in organic section of your grocery)
- Preheat oven to 375°. Grease a donut pan with coconut oil.
- In a large bowl add flours, baking soda, spices and salt, and stir to blend. In a medium bowl whisk eggs, add maple syrup, zucchini, coconut oil and vanilla extract together. Pour egg mix into your flour mix and stir until combined. Add in ½ cup of your chocolate chips and stir through the batter.
- Using a measuring cup with a spout pour into your prepared donut pan. I filled my pan up pretty generously.
- Bake for 12-15 minutes. Remove from oven and pop out onto wire rack that is on top of a baking sheet to cool. Fill donut pan and repeat.
- While donuts are cooling add ½ cup of chocolate chips to a glass bowl and microwave for one minute, remove and stir. Microwave an additional minute and stir until smooth.
- Drizzle chocolate over donuts as much or as little as you like. Stick in the fridge to hurry along the chocolate setting or enjoy right away with the ooey-gooey chocolate.
You might also like:
Gluten Free Zucchini Bread
Superfood Peanut Butter Protein Breakfast Cookies
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Gluten Free Creme Brulee French Toast Casserole
Gluten Free Chocolate Mint Candy Crunch Cookies
WHERE have these been all my life…as every summer I try to think of new ways to use the zucchini glut?? Can’t wait to try!
Love this spin on a classic zucchini bread!
Thank you Maria. Just another way to enjoy summer zucchini with chocolate! 🙂