Chocolate Zucchini Donuts

Raw materials

For donuts:

• ¾ cup gluten-free all-purpose baking flour

• ⅓ cup coconut sugar

• ¼ cup unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons plus 2 teaspoons melted coconut oil

• ⅓ cup non-dairy milk 

• ¼ cup zucchini, chopped and excess liquid removed

• 1 teaspoon apple cider vinegar

• ¼ teaspoon vanilla extract

For varnish:

• 1 ½ ounces dark chocolate – vegetarian if desired

• 1 teaspoon coconut oil

1. Preheat oven to 355° F.
2. In a medium bowl, combine flour, coconut sugar, cocoa powder, baking soda, and salt. Add coconut oil, dairy-free milk, zucchini, apple cider vinegar and vanilla and stir to combine.
3. Grease a donut pan and distribute the batter evenly into the molds. Bake for 10-12 minutes, or until cooked through.
4. Allow donuts to cool in pan. Once cool, run a toothpick or knife along each edge and invert the pan onto a baking sheet. Tap lightly until donuts fall free.
5. Prepare glaze by boiling about 1/2 inch of water in a saucepan. Place the chocolate in a heatproof bowl and place it on top of the saucepan, making sure it does not come into contact with the water. Add the coconut oil to the bowl and slowly stir as the chocolate melts.  
6. Dip cooled donuts into melted chocolate glaze to frost.  
7. Tip: Use chocolate non-dairy milk for more chocolate flavor.
8. Ingredients ideas: sprinkles, goji berries, coconut flakes, pumpkin seeds, chocolate covered hemp seeds, bee pollen and slivered almonds