I hope you guys aren’t getting sick of zucchini week because I’ve had such an amazing time bringing you new recipes. For example:Â these baked zucchini donuts bursting with fresh, juicy blueberries and finished with a white chocolate drizzle.
Seriously so dreamy and perfect with a cup of coffee.
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My mom’s in town right now and it’s been such a blessing to not only spend time with her but also to have a sidekick when it comes to recipe development. She has vast experience with food, from being a vegan chef to planning corporate events and weddings. Basically Lynn has been killing the food game since her birth year of 1959 (celebrate your age!).
Now it’s time to discuss donuts! If you know me or have read AK a few times, you know I’m obsessed with donuts. And I mean, actually obsessed. My Dad used to take me every Sunday to get donuts and I’ve always had this nostalgic fondness for them. Obviously, donut week should also happen on AK — what are your thoughts on that?
These particular blueberry zucchini donuts were inspired by one of my favorite donuts, the blueberry fritter donut from Stan’s Donuts in Chicago. Granted these are no blueberry fritter (they’re baked, not fried!) but they still made me insanely happy — especially with the white chocolate drizzle.
I’ve got a few ways for you to make them gluten free or vegan, if desired. Annnddd because I love you I’ve also added a way to enhance these with a little lemon.
Hope you enjoy these baked blueberry zucchini donuts. They’re the most wonderful way to get your fruit & veggies in… right?!
Zucchini week so far…
Monday: Allergy Friendly Double Chocolate Zucchini Bread GF & V
Tuesday: Chocolate Chip Banana Bread Zucchini Oat Cookies V
Wednesday: Healthy Baked Chicken Parmesan with Zucchini Noodles GF
Baked Blueberry Zucchini Donuts with White Chocolate Drizzle
Ingredients
- 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
Instructions
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Preheat oven to 350°F. Generously spray a donut pan with nonstick cooking spray.
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In a large bowl, combine flour, baking powder and salt; stir well with a whisk.
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In a separate bowl mix together all wet ingredients: shredded zucchini, egg, maple syrup, almond extract, coconut oil and almond milk.
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Combine wet ingredients with dry ingredients mix until just combined. Fold in blueberries.
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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.
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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.
Recipe Notes
These donuts would be amazing with some lemon juice & zest: To make them lemon blueberry donuts, reduce the almond milk to 1/3 cup and add in 2-3 tablespoons of fresh lemon juice + the zest from 1 lemon.
Want to make these gluten free? Simply sub a gluten free all purpose flour for the whole wheat flour. You may also need to reduce the almond milk a little. The batter should resemble a quick bread batter consistency.
Want to make these vegan? I actually think a flax egg would work amazing in this recipe. I haven't tried it, but let me know if you do!
23 comments
So happy your Mom is there with you too, now I know where you get a lot of your talent from! 😉 These donuts look BOMB.
Awww thank you!!! Your comments always brighten my day 🙂
These look divine! Do you think they can be cooked in a 8 x 8 in pan and cut into squares instead?
Yes! I also think you could double the recipe and bake it as a bread! <3
Awesome, can’t wait to make these!
Oh my dang. I want!
I’m obsessed with donuts too and these look amazing. I love the way zucchini makes bread so moist. I’ll bet these are delicious!
Is there a way to sub the pastry flour with coconut flour?
These donuts look wonderful! I absolutely LOVED these vegan blueberry donuts–no kidding, they were blue!–that I ate at this vegan meetup yesterday, and I’ve been hooked on blueberries even MORE than before. I definitely want to try making a giant vegan bundt cake so it looks like a giant donut! LOL!
These look amazing! How long will they keep fresh?
They are! They should stay good for about 2 days at room temp, and then I’d recommend putting them in the fridge.
Would these work as muffins??
I haven’t tried them that way! These blueberry muffins would be a great go-to 🙂
Thanks!!
Tellement bons ces petits beignes, même avec de la farine blanche ou bien même sans l’huile de coco ! Faire la recette en double parce que les petits beignets partent très vites !
What if I don’t have pastry flour? Will regular white whole wheat flour work? That is what I currently have in the pantry and use for most recipes.
Yes white whole wheat flour will work!
Another terrific recipe! This was my first attempt at making mini donuts and when they looked a little light at first even when the toothpick came out clean, so I was afraid I under baked them, but they were perfect and popped easily out of the pan. Big hit with my family and I didn’t have white chocolate so made a glaze with dark chocolate and they were delicious. Wish I could share a pic because they were adorable. Excited to try more donut recipes from you!
Amazing! Love the idea of mini donuts 🙂 I hope you find more recipes here that you love!
Just made these!! Veganized them with an unsweetened applesauce/baking soda egg (1/4 cup applesauce, 1/2 tsp baking soda) and King David white chocolate chips. I’m pretty much making EVERY dessert I can find that can utilize my endless zucchini supply and this one is in the top 5!
Piece of advice though, don’t trust a donut pan that claims non-stick abilities, definitely spray the pan like the recipe says haha.
I’m glad that worked out well! And yes always always spray the pan 😉
I’ve had a donut pan for a few weeks now, but just last night I finally used it – and this recipe was its debut! SO GOOD> I love that it’s so healthy, but had just a nice amount of sweetness. I didn’t even make the chocolate glaze!!
I added the lemon zest, but not the lemon juice because I didn’t see the note in time about reducing the almond milk amount.
This made 11 donuts in my pan.
YAY! Congrats on your new pan, how fun! I’m so glad to hear that these turned out great and that you loved them 🙂 Thanks for the review!