Baked Chocolate Zucchini Donuts:

I know what your thinking, zucchini and donuts don’t belong in the same sentence, but for this recipe they not only belong together, they make a delicious snack that your family will love. Not to mention your getting them to eat there vegetables even if they are disguised in a chocolate donut. I mean how can you feel guilty about eating a donut that’s baked and has zucchini in it. Well, at least that is what I keep telling myself.

These donuts are super moist and they have a great chocolate flavor. With the ganache drizzle on top, it makes for the perfect sweet snack.

Some Important Tips For Making Baked Chocolate Zucchini Donuts:

To make baked donuts you will need a donut pan. Even though I have a non stick pan I find that coating them with cooking spray helps in the release of the donuts. The best way to fill each donut ring with batter is to use a pastry bag without a decorative tip on the end or if you don’t have a pastry bag you can use a large zip lock bag, just cut off one of the corners of the sealed bag and use in the same way as you would use a pastry bag.

Once the donuts are done, flip them out of the pan and onto a cooling rack to completely cool.

While the donuts are cooling you can prepare your chocolate ganache for drizzling on top.

These are a great sweet treat to satisfy your chocolate cravings. With the added zucchini and them being baked instead of fried they are a healthier choice then conventional donuts.

Baked Chocolate Zucchini Donuts:

Ingredients:

Donut Batter:

• 2 Cups all purpose flour.
• 1 Teaspoon baking powder.
• 1 1/2 Teaspoon baking soda.
• 1 Teaspoon salt.
• 6 Tablespoons unsweetened dark cocoa powder.
• 1 Cup bittersweet chocolate chips.
• 1/2 Cup sugar.
• 1/2 Cup light brown sugar.
• 1/2 Cup pure maple syrup.
• 3 Eggs.
• 1 Teaspoon pure vanilla extract.
• 1/2 Cup coconut oil, melted.
• 2 Cups shredded zucchini, slightly drained.

Chocolate Ganache Drizzle:

• 1/2 Cup heavy whipping cream.
• 1/2 Cup semi sweet or bittersweet chocolate chips.

Instructions:

1. Pre heat oven to 350º. Prepare donut pans by spraying with cooking spray and set aside.
2. In a medium bowl whisk together the dry ingredients.
3. In the bowl of a stand mixer or a medium bowl using a hand mixer, beat together sugar, brown sugar and maple syrup until incorporated. Add eggs one at a time, mixing after each one. Add the melted coconut oil, vanilla and shredded zucchini and mix until fully combined.
4. Slowly add dry ingredients to zucchini mixture until a batter is formed, being careful not to over mix.
5. Pour batter into a pastry bag. Cut the tip of the pastry bag and pipe batter into each ring of the donut pan, filling 3/4 of the way to the top of each ring.
6. Place in pre heated oven and bake for 10 – 12 minutes.
7. Remove donuts from oven and turn out onto a drying rack to cool.
8. Meanwhile prepare the chocolate ganache drizzle. In a microwave safe bowl, heat heavy cream until very warm being careful not to bring to a boil. Pour chocolate chips into warm cream and let sit for one minute without stirring. Once chocolate is melted stir with a rubber spatula until smooth and creamy. Pour ganache into a pastry bag. Snip off the tip, drizzle on cooled donuts and serve.