If you've got a garden at home, then you know what it's like to have a million zucchini around this time of year and not know what to do with them all. I'm always got an eye out for new recipes using the green veggie. And that's how I came across these gems.
I found them via a Google search. I saw some other recipes for donuts on Pinterest and thought "Hmmm.... I wonder if anyone's ever been crazy enough to make a zucchini donut". Ashley at Simply Designing was just that crazy!
Both Little Ladies liked them a lot, as did I! Farmer Bob will be home in a while, so I'll get his verdict then.
I've got a Sunbeam Donut Maker and I really love it. I got it on clearance at Target a while back. I've made donuts in it twice, and needed no extra fat (butter, spray, etc) to get the donuts out. They really just come right out, nice and easy. If you don't have a donut maker, you could probably make these in a donut pan in the oven. You'll just need to follow the instructions that come with the pan, and play with your time until you find what works for you.
- 3/4 c whole wheat flour
- 1/2 c white flour
- 1/4 c flaxseed (ground)
- 1/3 c brown sugar (packed)
- 1 t orange zest
- 3/4 t ground cinnamon
- 1/2 t salt
- 2 t baking powder
- 1/2 t baking soda
- 1 1/3 c zucchini and/or yellow squash, grated (this is approximately 1 1/2 average sized zucchinis)
- 1/2 c plain, vanilla or greek yogurt
- 2 eggs
- 2 T honey
Ingredients for Glaze:
- 1/2 T milk
- 4 T powdered sugar
- Mix all dry ingredients together
- Puree the zucchini
- In a separate bowl, combine all wet ingredients including the zucchini and mix until fully incorporated
- Add the wet ingredients into the dry ingredients and combine until moist
- Place a large ziploc bag into a tall glass, fill with batter, cut off tip and fill the preheated Donut Maker donut crevices with batter
- Bake 3-5 minutes or until golden browned and fully cooked
- Let fully cook on a rack
- Mix glaze and dip tops of cooled donuts into glaze if desired