halfbakedharvest5.0
Zucchini Doughnuts with Cinnamon Maple Glaze
These cute spiced doughnuts are a great way to use that summer zucchini - perfect for Dad Day!
👥 12 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
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!
medium zucchini, grated (about 1 1/2 cups grated before squeezing out water)2large eggs2ground cinnamon1 teaspoonteaspoon cinnamon1/2instant coffee1 teaspoon
Nutrition Facts
calories
244 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...