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Zucchini Doughnuts with Cinnamon Maple Glaze.

Irresistibly Sweet Zucchini Doughnuts with Cinnamon Maple Glaze

These Zucchini Doughnuts with Cinnamon Maple Glaze are a delightful twist on dessert, combining wholesome ingredients and effortless preparation.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 doughnuts
Course: DESSERTS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnuts
  • 2 cups Zucchini, grated Substitute with yellow summer squash for variation.
  • 1/2 cup Coconut Oil, melted Can substitute with vegetable oil or melted butter.
  • 1/2 cup Maple Syrup Honey or agave can serve as alternatives.
  • 2 large Eggs Replace with flaxseed meal (1 tbsp ground flax + 2.5 tbsp water) for vegan options.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different profile.
  • 1 1/2 cups Whole Wheat Pastry Flour All-purpose flour can be used for a lighter texture.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon Nutmeg can be a substitute for a different flavor.
  • 1/2 teaspoon Ground Ginger Can be omitted or replaced with allspice.
  • 1/2 teaspoon Salt Enhances flavor balance.
For the Cinnamon Maple Glaze
  • 1/2 cup Browned Butter Can substitute with regular melted butter.
  • 2 cups Powdered Sugar Use less for a lighter glaze.
  • 1 tablespoon Instant Coffee Optional, omit if not preferred.

Equipment

  • Doughnut pan
  • mixing bowl
  • saucepan

Method
 

How to Make Zucchini Doughnuts
  1. Preheat your oven to 350°F (175°C) and grease a doughnut pan or muffin pan with a light coating of oil.
  2. Grate your zucchini, and place it in a clean kitchen towel to squeeze out excess moisture.
  3. In a large mixing bowl, combine melted coconut oil, maple syrup, eggs, and vanilla extract; stir gently until well blended, then fold in the squeezed zucchini.
  4. Gradually mix in whole wheat pastry flour, baking powder, cinnamon, ground ginger, and salt; stir until just combined.
  5. Spoon the batter evenly into your prepared molds, filling them no more than ⅔ full. Bake for about 12 minutes, or until golden brown.
  6. In a small saucepan, melt and brown the butter over medium heat. Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.
  7. Dip or drizzle the cooled doughnuts in the glaze. Serve them warm for the best flavor experience.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Squeeze out as much moisture from the grated zucchini as possible for optimal texture. These doughnuts are best enjoyed warm.

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