DifficultyIntermediate

These moist doughnuts make a wonderful treat or grab n go breakfast. Because they are far healthier than the average GF doughnuts you won’t experience the sugar crash so often associated with such a treat and your kids will never know that you snuck vegetables into their doughnuts. Once frosted you can top them with toppings of your choice, chopped nuts, coconut, more chocolate...the list is endless!

Yields21 Servings
Prep Time25 minsCook Time26 minsTotal Time51 mins

 ¾ cup coconut oil, softened, not melted
 1 cup coconut sugar
 ¼ cup maple syrup
 2 tsp vanilla extract
 3 eggs or vegan egg replacer
 ½ cup non dairy milk, unsweetened
 1 tsp apple cider vinegar
 1 cup packed grated zucchini
Dry Ingredients
 1 cup sunflower seed meal or other nut meal of your choice or pumpkin seed meal
 ¾ cup cacao powder (unsweetened)
 1 cup cassava flour
 ½ cup arrowroot starch
 ¼ cup coconut flour
 1 tsp baking powder (aluminum and corn free)
 1 tsp baking soda
 1 tsp sea salt
 1 ½ tsp guar gum
 1-2 tsp red beet powder (optional)
Chocolate Ganache Glaze
 1 ¼ cups canned coconut milk (Full fat)
 1 pinch sea salt
 1 heaping cup dark or bittersweet chocolate

1

Preheat the oven to 350 F. Beat the coconut oil, sugar and maple syrup until light and creamy, about 3-5 minutes. Beat in the eggs one at a time. Then add in the milk and vinegar and stir well. Mix in the sunflower seed meal.

2

Sift the dry ingredients over a medium bowl. Gradually stir the dry ingredients into the wet and mix until well incorporated. Fold in the grated zucchini and stir gently until it is evenly distributed throughout the batter.

3

Grease two 12 count doughnut pan and spoon batter into each mold, filling each mold to the top. The batter will be very thick. Wet your fingers with a little warm water and use your fingers to spread out the batter evenly.

4

Place the doughnut pans on the centre rack of your oven and bake for 22-25 minutes or until a toothpick comes out clean.
Allow baked donuts to rest for at least 10 minutes then transfer to a cooling rack, Once they are fully cool, dip in the chocolate ganache glaze. Place doughnuts on a cooling rack. I like to place a sheet of wax paper underneath the rack to catch the dripping glaze.

Chocolate Ganache
5

Place the coconut milk in a small saucepan along with the sea salt. Heat over medium heat util the milk gets hot but does not boil. Place the chocolate in a small bowl. Pour the hot milk over the chocolate and whisk until the chocolate has fully melted. The ganache should be smooth. Dip the cooled doughnuts in the warm ganache.

6

While glaze is still sticky garnish with toppings of your choice.

Ingredients

 ¾ cup coconut oil, softened, not melted
 1 cup coconut sugar
 ¼ cup maple syrup
 2 tsp vanilla extract
 3 eggs or vegan egg replacer
 ½ cup non dairy milk, unsweetened
 1 tsp apple cider vinegar
 1 cup packed grated zucchini
Dry Ingredients
 1 cup sunflower seed meal or other nut meal of your choice or pumpkin seed meal
 ¾ cup cacao powder (unsweetened)
 1 cup cassava flour
 ½ cup arrowroot starch
 ¼ cup coconut flour
 1 tsp baking powder (aluminum and corn free)
 1 tsp baking soda
 1 tsp sea salt
 1 ½ tsp guar gum
 1-2 tsp red beet powder (optional)
Chocolate Ganache Glaze
 1 ¼ cups canned coconut milk (Full fat)
 1 pinch sea salt
 1 heaping cup dark or bittersweet chocolate

Directions

1

Preheat the oven to 350 F. Beat the coconut oil, sugar and maple syrup until light and creamy, about 3-5 minutes. Beat in the eggs one at a time. Then add in the milk and vinegar and stir well. Mix in the sunflower seed meal.

2

Sift the dry ingredients over a medium bowl. Gradually stir the dry ingredients into the wet and mix until well incorporated. Fold in the grated zucchini and stir gently until it is evenly distributed throughout the batter.

3

Grease two 12 count doughnut pan and spoon batter into each mold, filling each mold to the top. The batter will be very thick. Wet your fingers with a little warm water and use your fingers to spread out the batter evenly.

4

Place the doughnut pans on the centre rack of your oven and bake for 22-25 minutes or until a toothpick comes out clean.
Allow baked donuts to rest for at least 10 minutes then transfer to a cooling rack, Once they are fully cool, dip in the chocolate ganache glaze. Place doughnuts on a cooling rack. I like to place a sheet of wax paper underneath the rack to catch the dripping glaze.

Chocolate Ganache
5

Place the coconut milk in a small saucepan along with the sea salt. Heat over medium heat util the milk gets hot but does not boil. Place the chocolate in a small bowl. Pour the hot milk over the chocolate and whisk until the chocolate has fully melted. The ganache should be smooth. Dip the cooled doughnuts in the warm ganache.

6

While glaze is still sticky garnish with toppings of your choice.

Chocolate Sneaky Zucchini Doughnuts (Paleo & Nut Free)