Can these donuts be made nut free?

Yes! To make these chocolate donuts nut free, swap the almond butter for sunflower seed butter and use a nut free milk (like coconut milk). I also have a recipe for baked vegan chocolate donuts which is nut free and uses cassava flour.

Do you need to remove moisture from the shredded zucchini?

Yes. You'll need to shred the zucchini, then squeeze out the excess water using a nut milk bag, cheese cloth or paper towels.

What's the texture of these zucchini donuts?

Since these donuts are egg free they do not have your typical donut texture. Instead, they are soft, moist and chewy. They hold together well and stay good in the fridge for up to one week.

Chocolate Zucchini Donuts (Paleo, Vegan)

Description

These chocolate zucchini donuts are made with shredded zucchini, almond butter and cocoa powder. They're soft and chewy with a rich chocolate flavor.

Ingredients

Scale

Donuts

1/3 cup tapioca starch (42g)
1/4 cup cocoa powder (22g)
2 Tbsp ground flax (12g)*
1 tsp baking powder
1/4 tsp salt
1 cup lightly packed shredded zucchini**
1/2 cup almond butter (just dry roasted almonds)
1/4 cup maple syrup
1/4 cup almond milk
1 tsp vanilla extract

Glaze

1/2 cup dark chocolate chips
1 tsp coconut oil

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Instructions

Preheat your oven to 350 degrees F.
Place a silicone donut pan on a metal baking sheet. Grease 6 slots of the donut pan with butter or oil (I used avocado oil).
In a small mixing bowl, combine the dry donut ingredients. This includes the tapioca starch, cocoa powder, ground flax, baking powder and salt.
In a large bowl, combine the wet donut ingredients. This includes the shredded zucchini, almond butter, maple syrup, almond milk and vanilla.
Pour the dry mixture into the wet mixture and stir until well combined. Let the batter sit 5 minutes to thicken.
Pour the batter into your greased donut pan.
Place the donuts in your oven and bake at 350 degrees F for 25 minutes.
After baking, let the donuts cool 10 minutes in the donut pan, then transfer them to a wire cooling rack. Cool to room temperature before adding the glaze. (I like to pop them in the freezer for 20-30 minutes to chill.)
Melt the dark chocolate and coconut oil to make the glaze. I suggest putting the glaze in a small bowl, just barely larger than the donuts.
Dip the donuts, one at a time, into the chocolate glaze. Then set them on a wire cooling rack or parchment paper to set.
Optional: top with dye free sprinkles, chopped nuts, bee pollen or shredded coconut to decorate.

Notes

*I make my own ground flax by grinding whole flax seeds in a coffee grinder.

**You'll need to shred your zucchini (I used a cheese grater) and then squeeze out the excess water. You can do this using a nut milk bag, cheese cloth or dab the zucchini with paper towels. You should get about 117 grams of shredded zucchini (weighed after removing the water).