March 29, 2017

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting

Mmmm is it just me or are baked goods with zucchini just so oddly delicious! I like to think that having veggies in my baked goods makes these extra healthy. Right?

These doughnuts have a light and chewy texture. I topped some with peanut butter frosting which made them extra amazing! If you don't have a doughnut pan then you can use a muffin tin, I made some in my heart shaped muffin pan <3

Tips for baking:

Make sure not to over mix as this will make your doughnuts tough
If desired, you can use all white flour or all spelt flour
To make this vegan you can use flax eggs
You can use melted butter or coconut oil instead of canola oil

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting
Adapted from here
Makes 12-16

Ingredients
1 cup spelt flour
1 cup flour
3/4 cup coconut sugar
1/2 cup cocoa powder
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup zucchini (shredded and dried)
1/3 cup chocolate chips
3/4 cup almond milk
1 tsp vinegar
1/2 tsp almond extract
2 eggs
2 tbsp canola oil

Directions
Preheat oven to 425F. Oil a doughnut or muffin pan
Stir vinegar into almond milk and allow to sit for a couple minutes to curdle
Shred zucchini and pat dry on a paper towel In a large bowl, combine flour, sugar, baking powder, cocoa powder, cinnamon, and salt.
Stir in zucchini and chocolate chips to coat with flour
Add milk mixture, eggs, almond extract, and oil.
Stir until just combines being careful not to over mix
Spoon mixture into doughnut pan.
Bake 7-9 minutes, until tops spring back when pressed.
Cool in pan before removing and then cool completely before frosting

For Peanut Butter Frosting
Adapted from here

1/3 cup peanut butter
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk

Mix together peanut butter, coconut oil, and vanilla until combined
Add powdered sugar and cinnamon and blend until combined
Add almond milk and beat until light and fluffy