Baked Blueberry Zucchini Donuts with White Chocolate Drizzle
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
9 servings
- 1 1/2 cups of whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 tsp salt
- 1 cup shredded zucchini unpeeled, squeezed well of all moisture
- 1 egg
- 1/4 cup maple syrup (honey will also work)
- 1/2 teaspoons almond extract
- 2 tablespoons coconut oil or avocado oil
- 1/2 cup unsweetened vanilla almond milk (any milk will work)
- 3/4 cup fresh or frozen blueberries
- For the white chocolate glaze:
- 2 oz high-quality white chocolate bar
- 1 teaspoon coconut oil
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Preparation
Step 1
Preheat oven to 350°F. Generously spray a donut pan with nonstick cooking spray.
Step 2
In a large bowl, combine flour, baking powder and salt; stir well with a whisk.
Step 3
In a separate bowl mix together all wet ingredients: shredded zucchini, egg, maple syrup, almond extract, coconut oil and almond milk.
Step 4
Combine wet ingredients with dry ingredients mix until just combined. Fold in blueberries.
Step 5
Spoon the batter into donut pan, filling almost to the top. Bake at 350 for about 13-17 minutes or until wooden toothpick inserted in the center comes out clean. Turn donuts on a wire rack and cool completely.
Step 6
To make the white chocolate drizzle: Place a saucepan over low heat and add in white chocolate and coconut oil. Stir until melted then remove from heat and drizzle on donuts. Makes 9 donuts.
Step 7
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