Zucchini Doughnuts with Cinnamon Maple Glaze
These cute spiced doughnuts are a great way to use that summer zucchini - perfect for Dad Day!
Servings: 12 doughnuts
Calories: 244kcal
Ingredients
- 2 medium zucchini, grated (about 1 1/2 cups grated before squeezing out water)
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Cinnamon Brown Butter Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. Lay a clean towel on the counter with the shredded zucchini in the center, then squeeze out any excess water. 3. In a bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder, cinnamon, ginger, and salt. Mix until just combined. 4. Divide the batter evenly among the molds, filling 1/2-2/3 of the way full. Bake for 12 minutes, until just set. Remove and let cool 5 minutes. Then run a knife around the edges to release, and invert the pan.5. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm!
Video
Nutrition
Calories: 244kcal
