Zucchini Donuts

Yep.... you read that right. Zucchini.....donuts...

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.

Ingredients

• 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

Directions

1. Mix all dry ingredients together
2. Puree the zucchini
3. In a separate bowl, combine all wet ingredients including the zucchini and mix until fully incorporated
4. Add the wet ingredients into the dry ingredients and combine until moist
5. 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
6. Bake 3-5 minutes or until golden browned and fully cooked
7. Let fully cook on a rack
8. Mix glaze and dip tops of cooled donuts into glaze if desired

Chocolate Zucchini Bread

Original Recipe found at Tasty Kitchen

Thanks to Shannon Duffy for sharing the recipe!

INGREDIENTS

1-½ cup zucchini, shredded

1 cup all-purpose flour

½ cups unsweetened cocoa powder

1 teaspoon baking soda

¼ teaspoons baking powder

¼ teaspoons salt

½ teaspoons cinnamon

¼ teaspoons ground allspice

½ cups canola oil

½ cups granulated sugar

½ cups light brown sugar, packed

2 whole eggs

1 teaspoon vanilla extract

¾ cups chocolate chips

NOTE: for a healthier bread, substitute ½ c. whole wheat flour and ½ c. all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees and place rack in the center of the oven. Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan. Set aside.
2. Grate the zucchini using a medium sized grater. Set aside.
3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
4. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes. Fold in the grated zucchini.
5. Add the flour mixture, mixing just until combined. Then fold in the chocolate chips.
6. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
7. Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.