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Sweet baked Zucchini Doughnuts with Cinnamon Maple Glaze. Made with shredded zucchini, whole wheat flour, cinnamon, and just a pinch of ginger. Then baked and dipped in a sweet brown butter glaze flavored with coffee and cinnamon. There’s really nothing not to love about these cute summery spiced doughnuts. The perfect way to use that summer zucchini!

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

Happy Friday, and happy weekend! And oh my gosh, happy summer. It’s Father’s Day weekend, which is just crazy, but with summer here and fun celebrations ahead, I can’t help but be excited!

Summer baking is something I’m especially excited for this year. My goal is to use all the fresh summer produce and share plenty of new ice cream recipes!

And I feel we’re kicking things off on a very positive note with these fun baked doughnuts.

I actually had the idea for this recipe come to mind just a few days ago. I loved the idea so much that I tested the recipe and am now sharing it only days later. I’m so excited about these doughnuts!!

I’ve been wanting to make doughnuts for a long while now. I knew I wanted them to be baked, and fun for summer. I had many ideas, but when a zucchini doughnut came to mind, I was sold. What a fun twist on zucchini bread. And trust me, these are much more delicious!

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

The details

Step 1: shred the zucchini

You can use zucchini or yellow summer squash. Both work great, I actually like summer squash a little more!

The key to baking with zucchini is to make sure to squeeze out the extra moisture. Just lay the shredded zucchini on a kitchen towel and ring it out the best you can.

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

Step 2: make the batter

This is pretty standard, first mix together the wet ingredients: melted coconut oil, maple syrup, eggs, and vanilla. Then mix in the shredded zucchini.

Now the dry, I love to use whole wheat pastry flour, then some baking powder, cinnamon, ginger, and salt. Mix, mix!

Once the batter is ready to go, bake it in a doughnut pan. If you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same.

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

Step 3: make the cinnamon maple glaze

I took inspiration from my Cinnamon Spiced Sugar Cookies and apple fritters, and decided on a buttery maple glaze with cinnamon and a touch of coffee throughout. It’s just some browned butter, maple syrup, powdered sugar, instant coffee, and cinnamon.

Not too strong, not too sweet, but just right. Especially when spread on top of a warm doughnut.

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

Delicious! Bake these up this weekend for Dad!

I promise these doughnuts are so good – such a great treat all the way through fall!

Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

Looking for other summer desserts? Here are my favorites: 

Cookie Dough Ice Cream Cake

Creamy Strawberry Mango Popsicles

Double Strawberry Sugar Cookies

Giant Double Blueberry Muffin Cookies

Cream Cheese Swirled Cinnamon Carrot Cake Muffins

Lastly, if you make these Zucchini Doughnuts with Cinnamon Maple Glaze, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Zucchini Doughnuts with Cinnamon Maple Glaze

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 doughnuts
Calories Per Serving: 244 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Cinnamon Brown Butter Glaze

Instructions

  • 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter
    2. 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!
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Zucchini Doughnuts with Cinnamon Maple Glaze | halfbakedharvest.com

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Comments

  1. I can’t wait to try these! You are an incredible chef, and your recipes are always amazing!! Thank you for sharing. Just curious.. have you tried experimenting with donuts that have less saturated fat in the batter? Wondering if applesauce or yogurt could still yield the yummy donut consistency (vs oil or butter) and be even healthier…? Thought I’d ask a professional. 🙂

    1. Hi Harmony,
      Thanks for your kind message! Sorry, I have never tested that with the doughnut recipes, but you could certainly give it a try! Please let me know if I can help in any other way! xT

  2. 5 stars
    These are SPECTACULAR!! I made them in a 24 count mini muffin pan, filling to the top. Baked for 10min. Used all purpose flour. I made the glaze but left out the coffee as we don’t have any. These were incredibly flavorful and tbe glaze alone is amazing! The donuts themselves were light, delicate, and had good spicing…We have 4 kids, all had 2-4 immediately haha. Highly recommend!

  3. These tasted good! Looks very nice. I wish I would have chopped the zuchinni smaller (less noticeable for my kiddos).

    The next day, however, all the glaze seemed to run off. Did it melt because it was made of butter and it was hot? Thoughts on what might have happened?

  4. 5 stars
    Made these last night and they’re almost gone just between me and my husband! Didn’t have a donut pan so just used a mini Bundt cake pan – I also did 1 zucchini and 1 yellow squash – turned out delicious! Even my husband who claims he isnt a big sweets guy has already eaten 3 today!

  5. OMG!!! I don’t have a sweet tooth and rarely bake, but had company coming so I made these. They are so damn delicious!!! The brown butter glaze is perfect! Seriously, I can’t make these too often because I will eat them all!

    1. Lol thank you so much Sharlene!! I am so glad to hear that these doughnuts were enjoyed and appreciate you making them! xT

  6. 5 stars
    Delicious! I was looking for an alternative to zucchini bread to use up all of our garden zucchini. I’m so glad to have found this recipe and the glaze is SO good.

    1. Love to hear this Amanda!! Thanks so much for trying these doughnuts and sharing your feedback! xT

    1. Hi Samantha,
      I used some dried edible flowers, totally not necessary:) Let me know if you give this recipe a try, I hope you love it! xT