Ingredients
  • 2 cups cake flour
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup shredded zucchini, all extra water well squeezed out
  • ¾ cup butter milk
  • 2 eggs lightly beaten
  • 1 tablespoon unsalted butter, melted
  • Chocolate Glaze
  • 1½ cups powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 tsp. vanilla
  • 2-3 tablespoons milk
Instructions
  1. ions
  2. Preheat oven to 425 degrees.
  3. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl.
  4. Add squeezed zucchini to the dry mixture and toss evenly to coat.
  5. Add the buttermilk, eggs and melted butter. Stir until just combined.
  6. Grease donut pan with cooking spray.
  7. Spoon the batter into the donut pan, filling until just full.
  8. Bake for 8 minutes or until an inserted toothpick comes out clean.
  9. Cool in the pan for 5 minutes then transfer to a wire rack.
  10. Let the donuts cool completely. (I sometimes do over night and then glaze them first thing in the morning.)
  11. To glaze, dip half of the donut into the glaze.
  12. Notes
  13. Topping with sprinkles is optional, but recommended!
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/zucchini-doughnuts/