It’s so necessary to have a go-to zucchini bread recipe for any blog…right??I’ve decided to deviate from the classic fall loaf & give the people what they want – MORE DONUTS!!!!
This recipe makes 18 warm & chocolatey donuts, that are a perfectly enjoyable as snack or for breakfast, with the MOST dreamy coconut whip that really takes this treat to the next level.
For the Donuts
- 1 1/2 cups spelt flour, or substitute for almond flour for gluten-free option
- 1/2 coconut flour
- 2 cups zucchini, shredded
- 2 flax eggs, see note
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/4 cocoa powder
- 1/3 maple syrup
- 1/2 cup non-dairy milk
- 1/2 coconut oil
- 1/2 cup dark chocolate, shaved or cut into small chunks
- Pinch of salt
Coconut Whip Frosting
- 2 cans Thai kitchen full fat coconut milk****
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- Preheat oven to 350 degrees.
- Place a small mixing bowl and beaters in the freezer to chill, until you’re ready to make the whip.
- In a small bowl, whisk together ground flax & 1/3 cup water. Set aside for 5 minutes to thicken.
- Place the shredded zucchini on a few paper towels to drain.
- In a bowl, combine flours, baking soda, baking powder, chocolate shavings, cocoa powder & salt.
- Gently squeeze the zucchini in the paper towels to soak up any excess moisture. In a large mixing bowl whisk together all the wet ingredients, as well as the zucchini.
- Add the dry ingredients to wet mixture and fold them together until everything is incorporated, being sure not to overmix.
- Brush the donut pan with a tiny bit of coconut oil to prevent sticking & add batter to donut moulds.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- While the donuts are baking, prepare the whip. Take the chilled cans of coconut milk and spoon the solid part of the milk into the chilled bowl, saving the liquid for smoothies or something else delicious. Add maple syrup & vanilla and beat on high speed for 2-5 minutes or until light & fluffy.
- Allow donuts to cool before icing.
****I’ve experimented with a few different brands of coconut milk and Thai Kitchen is the only one that has the most consistent results. For best results, chill the cans in the fridge overnight.
****Flax eggs are simple to make & are a perfect vegan substitute to eggs. To make one egg, combine 1 tbsp ground or roughly chopped flax seeds with 2 tbsp water and allow to sit for 5 minutes. This should be enough time for the seeds to soak & form a kind of jelly-ish mixture that we will use as a binder for vegan baking.