Zucchini Donuts

I’m pretty proud of our garden this year. We’ve had such good luck with all of our veggies! I know, I’m equally as surprised since, one, I really have never thought of myself as a gardener and two, I planted everything from seed and if you know then you KNOW you could either have success or, well, none at all.

Last year a family of woodchucks ravished our garden right as it was beginning to peak. I’ve never been one to despise cute furry animals until I had to watch my once hearty and flourishing garden turn to vegetable-less, teeth marked speckled plants. So this year I guarded our garden like a fortress (you’d think I had busied treasure in the soil) and have watched the neighborhood wildlife move on to less protected pastures.

I’ll tell ya, nothing is as satisfying as picking a giant, and I mean GIANT, zucchini from your garden. It’s true, the fruits of your labor are so worth the work. Not only is it rewarding to grow your own produce but the taste is just unbeatable. So delicious!

And having successful zucchini plants generally means you’ll end up with A LOT of zucchini. Not that it’s a bad thing since it’s such a versatile ingredient but you’ll find yourself needing to get creative since sautéed zucchini is only enjoyable for so long. So, I give to to my new favorite way to use it, in donuts! Since zucchini is such a mild veggie it doesn’t overpower the other flavors in but rather adds extra bulk and moisture. Not to mention a serving of veggies, too!

This recipe is so easy to make and is gluten-free, grain-free, and dairy-free. It’s a healthier way to enjoy donuts without lacking in the dessert-like factor. I love the the subtle sweetness and hint of spice. It’s the perfect little breakfast or snack for the whole family! And you’ll be so satisfied for finding a new way to use up your zucchini harvest!


Zucchini Donuts

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Dairy-free/Soy-free

Yields: 6 donuts

Prep time: 5 minutes

Bake time: 15 minutes

INGREDIENTS

Donuts

  • 2 eggs
  • 3 tbsp maple honey
  • 1/2 c grated zucchini
  • 1 c fine ground almond flour
  • 1 tsp cinnamon
  • 1/4 tsp baking soda

Frosting

  • 1/4 c dairy-free cream cheese (I used this but can sub regular)
  • 1 tbsp Swerve confectioners sugar (or sun similar to keep it low sugar)
  • 1/2 tsp vanilla extract

Topping (optional)

  • crushed almonds

INSTRUCTIONS

  1. Preheat your oven to 350F. Lightly spray a donut pan with non-stick spray and set aside.
  2. In a large mixing bowl combine all of the ingredients and mix well to combine.
  3. Using a piping bag or small spoon fill the prepared donut pan with the mixture.
  4. Bake for 15 minutes until golden and a toothpick inserted into the center comes out clean.
  5. Allow the donuts to cool before removing from the pan.
  6. When ready to frost, mix the frosting ingredients together in a small bowl.
  7. Spread some of the frosting onto the top of each donuts and sprinkle on crushed almonds if desired. Repeat for the remaining donuts.

Storing: donuts will keep best for up to 5 days in the fridge.


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