- 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
- ions
- Preheat oven to 425 degrees.
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl.
- Add squeezed zucchini to the dry mixture and toss evenly to coat.
- Add the buttermilk, eggs and melted butter. Stir until just combined.
- Grease donut pan with cooking spray.
- Spoon the batter into the donut pan, filling until just full.
- Bake for 8 minutes or until an inserted toothpick comes out clean.
- Cool in the pan for 5 minutes then transfer to a wire rack.
- Let the donuts cool completely. (I sometimes do over night and then glaze them first thing in the morning.)
- To glaze, dip half of the donut into the glaze.
- Notes
- Topping with sprinkles is optional, but recommended!
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/zucchini-doughnuts/
3.5.3251