There’s something refreshing about stepping into the kitchen during the summer months, especially when you have an abundance of zucchini at hand. Recently, while trying to make the most of this versatile vegetable, I magically discovered the secret to transforming those green squashes into something truly spectacular: Sweet Baked Zucchini Doughnuts with Cinnamon Maple Glaze. The very first time I pulled these out of the oven, the enticing aroma of cinnamon and warmth filled my home, beckoning everyone to gather in the kitchen.
These doughnuts are not just a treat; they’re a delightful way to indulge while keeping things healthy and refreshing. The soft, fluffy texture paired with that glossy, sweet glaze creates a dessert that feels indulgent but is packed with wholesome ingredients. Whether you’re looking to impress at a summer gathering or simply want a cozy breakfast that breaks away from the routine, these zucchini doughnuts are here to elevate your sweet moments. So, let’s dive into this easy recipe that will soon become your go-to for a deliciously unique twist on dessert!
Why are Zucchini Doughnuts with Cinnamon Maple Glaze irresistible?
Deliciously Unique: These doughnuts offer a delightful twist on traditional desserts, bringing a fresh flavor to your table.
Wholesome Ingredients: Packed with zucchini, they’re not just sweet treats but a sneakily nutritious option.
Effortless Preparation: With simple steps, you can whip these up in no time, making kitchen adventures more enjoyable.
Perfect for Any Occasion: Ideal for breakfast, or as a snack, they fit seamlessly into any part of your day.
Family Favorite: Their warm, cinnamon touch and glossy glaze have a way of charming everyone, young and old alike!
Zucchini Doughnuts with Cinnamon Maple Glaze Ingredients
• Discover the delightful ingredients that make these doughnuts irresistible!
For the Doughnuts
- Zucchini – Provides moisture and flavor; substitute with yellow summer squash for a slight variation.
- Coconut Oil – Adds healthy fats and moisture; can substitute with vegetable oil or melted butter.
- Maple Syrup – Sweetener that complements the zucchini’s natural flavor; honey or agave can serve as alternatives but may alter the final taste.
- Eggs – Acts as a binder, contributing to the structure; replace with flaxseed meal (1 tbsp ground flax + 2.5 tbsp water) for vegan options.
- Vanilla Extract – Enhances the overall flavor; a small amount of almond extract can be used for a different profile.
- Whole Wheat Pastry Flour – Offers a wholesome base; all-purpose flour can be used for a lighter texture.
- Baking Powder – Provides leavening, making the doughnuts light and airy.
- Ground Cinnamon – Adds warmth and spice; nutmeg can be a good substitute for a different flavor note.
- Ground Ginger – Offers subtle spiciness; can be omitted or replaced with allspice if desired.
- Salt – Enhances flavor balance; necessary to bring out sweetness.
For the Cinnamon Maple Glaze
- Browned Butter – Forms the base of the glaze; adds a nutty richness and can substitute with regular melted butter for a simpler glaze.
- Powdered Sugar – Sweetens and thickens the glaze; use less for a lighter glaze if desired.
- Instant Coffee – Adds depth to the glaze; optional, omit if not preferred.
How to Make Zucchini Doughnuts with Cinnamon Maple Glaze
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Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a doughnut pan or muffin pan with a light coating of oil to ensure a smooth release.
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Prep Zucchini: Grate your zucchini, then place it in a clean kitchen towel and squeeze out excess moisture. This step is crucial for keeping your doughnuts fluffy!
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Mix Batter: 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, letting all those wonderful flavors mingle.
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Add Dry Ingredients: Gradually mix in whole wheat pastry flour, baking powder, cinnamon, ground ginger, and salt. Stir until just combined; be careful not to over-mix for a tender texture.
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Fill and Bake: Spoon the batter evenly into your prepared molds, filling them no more than â…” full. Bake in the oven for about 12 minutes, or until the edges are golden brown. Allow them to cool briefly before removing from the pan.
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Make Glaze: In a small saucepan, melt and brown the butter over medium heat. Once browned, whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until you achieve a smooth, glossy glaze.
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Glaze Doughnuts: Dip or drizzle the cooled doughnuts in the glaze. For the best flavor experience, serve them warm, and watch as they shine beautifully!
Optional: Garnish with a sprinkle of cinnamon or crushed nuts for extra flair.
Exact quantities are listed in the recipe card below.
Expert Tips for Zucchini Doughnuts
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Moisture Management: Squeeze out as much moisture from the grated zucchini as possible. Too much moisture can lead to soggy zucchini doughnuts.
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Butter Browning: When browning the butter for your glaze, keep a close eye on it and stir frequently to achieve a nutty flavor without burning.
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Mixing Technique: To ensure light and fluffy zucchini doughnuts, avoid over-mixing after adding the dry ingredients. Just stir until combined for the best texture.
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Flavor Variations: Feel free to experiment! Add chocolate chips or nuts to the batter for added taste and texture—you’ll be surprised at how delicious they can be!
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Serving Fresh: These doughnuts are best enjoyed warm after glazing. For the ultimate experience, serve them immediately to savor their delightful fluffiness.
Make Ahead Options
These Zucchini Doughnuts with Cinnamon Maple Glaze are perfect for meal prep enthusiasts! You can prepare the doughnut batter up to 24 hours in advance by mixing all dry and wet ingredients separately, then combine them just before baking. Simply cover the bowl with plastic wrap and refrigerate to keep it fresh. Additionally, the grated zucchini can be prepped and stored in an airtight container for up to 3 days, which helps prevent browning. When you’re ready to bake, just fill your doughnut pan and pop them in the oven. The finished doughnuts will be just as delicious as if you made them from scratch that day, saving you time on busy mornings!
How to Store and Freeze Zucchini Doughnuts
Room Temperature: Keep the zucchini doughnuts in an airtight container at room temperature for up to 3 days to maintain their fluffy texture and glaze.
Fridge: If you want to prolong freshness, store them in the fridge for up to a week in a covered container. Just remember they’ll lose some of their original fluffiness.
Freezer: Freeze the unglazed doughnuts for up to 3 months. Wrap each in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before enjoying!
Reheating: To enjoy day-old doughnuts, reheat in the microwave for about 10 seconds or warm them in the oven for a couple of minutes, perfect for keeping their delightful taste fresh!
What to Serve with Zucchini Doughnuts with Cinnamon Maple Glaze?
Looking to round out your meal with delightful accompaniments to these charming doughnuts?
- Creamy Yogurt Parfait: A luscious yogurt parfait layered with fresh berries and granola adds a fresh contrast and balances the sweetness.
- Fresh Fruit Salad: Light and refreshing, a mix of seasonal fruits brings vibrancy and balances out the richness of the glaze.
- Steamed Green Beans: Crisp-tender green beans drizzled with olive oil and lemon create a delightful crispness that pairs well with the doughnuts.
- Herb-Infused Tea: A warm cup of herbal tea, infused with mint or chamomile, offers a soothing balance to the sweet flavors of the doughnuts.
- Honey Butter Spread: Slathering a bit of honey butter on the doughnuts elevates their flavor and adds an extra layer of indulgence.
- Nutty Granola: A sprinkle of crunchy granola on top fuels a satisfying crunch, making every bite delightful and energizing.
- Chocolate Dipped Strawberries: For an elegant touch, these fresh strawberries complement the sweetness of the doughnuts, creating a lovely flavor harmony.
- Iced Coffee: A cool and refreshing iced coffee is perfect for summer afternoons, pairing beautifully with the warm doughnuts for a comforting contrast.
- Cinnamon Ice Cream: Top a warm doughnut with a scoop of cinnamon ice cream for an irresistible fusion of flavors and temperatures that will leave everyone craving more!
Zucchini Doughnuts with Cinnamon Maple Glaze Variations
Feel free to let your creativity run wild as you customize these delightful doughnuts to suit your tastes!
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Chocolate Chip Boost:
Fold in mini chocolate chips to the batter for pockets of sweetness that melt beautifully. -
Nutty Texture:
Toss in chopped walnuts or pecans to the batter for added crunch and a heartier bite. -
Coconut Bliss:
Instead of a glaze, sprinkle shredded coconut on top for a tropical twist that’s both crunchy and sweet. -
Spiced Up:
Experiment with a pinch of nutmeg alongside the cinnamon for an earthier flavor that warms your palate. -
Fruity Zing:
Incorporate blueberries or dried cranberries into the batter for bursts of fruity goodness that brighten each bite. -
Vegan Delight:
Replace eggs with flaxseed meal (1 tbsp ground flax + 2.5 tbsp water) and enjoy a plant-based version of these doughnuts. -
Citrus Glaze:
Swap maple syrup in the glaze for fresh orange juice or lemon juice to add a zesty kick that pairs well with the sweetness. -
Heated Kick:
Add a pinch of cayenne or chili powder to the batter for a surprising hint of warmth that complements the cinnamon.
Zucchini Doughnuts with Cinnamon Maple Glaze Recipe FAQs
How do I select the best zucchini for this recipe?
Absolutely! Look for zucchini that feels firm with shiny, unblemished skin. Smaller zucchini are generally sweeter and more tender, making them perfect for these doughnuts. Avoid those with dark spots or excessive softness, as they might have gone past their prime.
How should I store leftover zucchini doughnuts?
You can keep the zucchini doughnuts in an airtight container at room temperature for up to 3 days. For longer freshness, store them in the refrigerator for up to a week. Just be aware that refrigeration can slightly alter the texture, making them a bit denser.
Can I freeze zucchini doughnuts, and if so, how?
Yes, you can freeze the unglazed doughnuts for up to 3 months! Wrap each cooled doughnut tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, simply thaw them overnight in the fridge. To warm them up, pop them in a microwave for about 10 seconds or reheat in the oven for a couple of minutes.
What can I do if my doughnuts turn out soggy?
If your zucchini doughnuts are soggy, it’s likely due to excess moisture from the zucchini. Be sure to squeeze out as much moisture as possible before mixing it into the batter. Another tip is not to overmix the batter after adding the dry ingredients, as that can sometimes create a denser texture. Perfecting these steps can lead to that light, fluffy result we all love!
Are these doughnuts suitable for anyone with dietary restrictions?
Very much so! The zucchini doughnuts can be made vegan by substituting eggs with a flaxseed meal mix (1 tbsp ground flax + 2.5 tbsp water). Additionally, they’re naturally vegetarian. If you’re concerned about gluten, feel free to use a gluten-free 1:1 baking flour. Just make sure to check for any allergies and adjust the ingredients accordingly!
How do I ensure my glaze is the right consistency?
To achieve a perfect glaze consistency, start with the brown butter and gradually whisk in the powdered sugar and other ingredients. If it’s too runny, add a bit more powdered sugar until you reach your desired thickness. Conversely, if it’s too thick, you can add a splash of milk or water. Aim for a glossy, smooth finish that coats the doughnuts beautifully!
Irresistibly Sweet Zucchini Doughnuts with Cinnamon Maple Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a doughnut pan or muffin pan with a light coating of oil.
- Grate your zucchini, and place it in a clean kitchen towel to squeeze out excess moisture.
- 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.
- Gradually mix in whole wheat pastry flour, baking powder, cinnamon, ground ginger, and salt; stir until just combined.
- Spoon the batter evenly into your prepared molds, filling them no more than â…” full. Bake for about 12 minutes, or until golden brown.
- In a small saucepan, melt and brown the butter over medium heat. Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.
- Dip or drizzle the cooled doughnuts in the glaze. Serve them warm for the best flavor experience.