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Candy baked Zucchini Doughnuts with Cinnamon Maple Glaze. Made with shredded zucchini, complete wheat flour, cinnamon, and only a pinch of ginger. Then baked and dipped in a candy brown butter glaze flavored with espresso and cinnamon. There’s actually nothing to not love about these cute summery spiced doughnuts. The proper means to make use of that summer season zucchini!
Blissful Friday, and joyful weekend! And oh my gosh, joyful summer season. It’s Father’s Day weekend, which is simply loopy, however with summer season right here and enjoyable celebrations forward, I can’t assist however be excited!
Summer time baking is one thing I’m particularly excited for this yr. My objective is to make use of all of the recent summer season produce and share loads of new ice cream recipes!
And I really feel we’re kicking issues off on a really optimistic word with these enjoyable baked doughnuts.
I truly had the thought for this recipe come to thoughts just some days in the past. I beloved the thought a lot that I examined the recipe and am now sharing it solely days later. I’m so enthusiastic about these doughnuts!!
I’ve been eager to make doughnuts for a protracted whereas now. I knew I wished them to be baked, and enjoyable for summer season. I had many concepts, however when a zucchini doughnut got here to thoughts, I used to be offered. What a enjoyable twist on zucchini bread. And belief me, these are rather more scrumptious!
The small print
Step 1: shred the zucchini
You should use zucchini or yellow summer season squash. Each work nice, I truly like summer season squash somewhat extra!
The important thing to baking with zucchini is to verify to squeeze out the additional moisture. Simply lay the shredded zucchini on a kitchen towel and ring it out one of the best you possibly can.
Step 2: make the batter
That is fairly commonplace, first combine collectively the moist components: melted coconut oil, maple syrup, eggs, and vanilla. Then combine within the shredded zucchini.
Now the dry, I really like to make use of complete wheat pastry flour, then some baking powder, cinnamon, ginger, and salt. Combine, combine!
As soon as the batter is able to go, bake it in a doughnut pan. In the event you don’t have a doughnut pan, make doughnut holes utilizing both a daily muffin pan or a mini muffin pan. Both choice works simply the identical.
Step 3: make the cinnamon maple glaze
I took inspiration from my Cinnamon Spiced Sugar Cookies and apple fritters, and selected a buttery maple glaze with cinnamon and a contact of espresso all through. It’s just a few browned butter, maple syrup, powdered sugar, instantaneous espresso, and cinnamon.
Not too sturdy, not too candy, however good. Particularly when unfold on prime of a heat doughnut.
Scrumptious! Bake these up this weekend for Dad!
I promise these doughnuts are so good – such an incredible deal with throughout fall!
On the lookout for different summer season desserts? Listed below are my favorites:
Creamy Strawberry Mango Popsicles
https://www.halfbakedharvest.com/zucchini-banana-muffins/
Double Strawberry Sugar Cookies
Big Double Blueberry Muffin Cookies
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Lastly, for those who make these Zucchini Doughnuts with Cinnamon Maple Glaze, you should definitely go away a remark and/or give this recipe a score! Above all, I really like to listen to from you guys and at all times do my greatest to reply to each remark. And naturally, for those who do make this recipe, don’t overlook to tag me on Instagram! Wanting by the pictures of recipes you all have made is my favourite!
Zucchini Doughnuts with Cinnamon Maple Glaze
Servings: 12 doughnuts
Energy Per Serving: 244 kcal
Dietary info is simply an estimate. The accuracy of the dietary info for any recipe on this website is just not assured.
Cinnamon Brown Butter Glaze
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1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. Lay a clear towel on the counter with the shredded zucchini within the heart, then squeeze out any extra water. 3. In a bowl, stir collectively the coconut oil, maple syrup, eggs, and vanilla till mixed. Combine within the squeezed-out zucchini. Add the flour, baking powder, cinnamon, ginger, and salt. Combine till simply mixed. 4. Divide the batter evenly among the many molds, filling 1/2-2/3 of the way in which full. Bake for 12 minutes, till simply set. Take away and let cool 5 minutes. Then run a knife across the edges to launch, and invert the pan.5. In the meantime, make the glaze. Add the butter to a small pot set over medium warmth. Enable the butter to brown barely till it smells toasted, about 2-3 minutes. Take away from the warmth and whisk within the maple syrup, powdered sugar, instantaneous espresso, and cinnamon. Dip or drizzle the doughnuts into the glaze. Extremely suggest consuming a number of of those heat!
