Zucchini Doughnuts with Cinnamon Maple Glaze Recipe

Cinnamon Maple Glazed Zucchini Doughnuts. Recipe uses shredded zucchini, whole wheat flour, cinnamon and a pinch of ginger. Baked and drizzled with a coffee-cinnamon brown butter glaze. It's hard to dislike these adorable summery spiced doughnuts. Best way to use summer courgette! 

Ingredient

– 2 medium zucchini, grated – 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

Direction

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1

Heat the oven to 350°F. Melt butter and grease a 6-cup doughnut or 12-cup muffin pan. 

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2

Place the shredded zucchini in the centre of a clean cloth on the counter and squeeze off excess water.  

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3

Mix coconut oil, maple syrup, eggs, and vanilla in a bowl. Add squeezed zucchini. Combine flour, baking powder, cinnamon, ginger, and salt. Just blend. 

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4

Spread batter evenly in moulds, filling 1/2–2/3 full. Bake until barely set, 12 minutes. Remove and cool 5 minutes. Free the edges with a knife and invert the pan. 

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5

Make the glaze. Put butter in a small pot over medium heat. Allow the butter to brown for 2-3 minutes until it smells toasted. 

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6

Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon after removing from heat. Dip or drizzle doughnuts in glaze. Highly recommend eating some warm! 

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Baked Strawberry Glazed Doughnut Recipe 

also see

also see

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