Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze
Try this Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze recipe, or contribute your own.
Try this Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze recipe, or contribute your own.
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 cup tapioca flour
- 1/2 teaspoon nutmeg
- 2 tablespoons unsweetened shredded coconut
- 3 tablespoons maple syrup
- 1 medium zucchini
- 1/2 cup coconut flour
- 1.5 tablespoons cacao powder
- 2 tablespoons almond milk
- 1 tablespoon coconut oil melted and cooled to room temperature
- 1 ripe banana mashed
- for the chocolate
- 1/4 cup vegan chocolate chips (i like enjoylife brand)
- Carbohydrate 25.0952926808969 g
- Cholesterol 63.558333333247 mg
- Fat 53.4310931777457 g
- Fiber 7.87397744883534 g
- Protein 5.69582271022138 g
- Saturated Fat 41.2841538736239 g
- Serving Size 1 1 donut (183g)
- Sodium 247.839555565556 mg
- Sugar 17.2213152320616 g
- Trans Fat 3.45131597330089 g
- Calories 581 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Grease a donut tin with cooking spray. Set aside.
- Slice the ends off of the zucchini and then slice it halfway lengthwise. Spiralize, using Blade D.
- In a medium bowl, add in the coconut flour, tapioca flour, baking soda, salt, cinnamon, nutmeg and cacao.
- In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
- Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth.
- Pour the batter into the donut tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a donut and the donut is firm and hardened on the outside, like a donut!
- Pop the donuts out carefully.
- Place a small saucepan over medium-high heat and add in the chocolate chips. Let heat, stirring frequently, until fully melted.
- Place the donuts on a piece of parchment paper and drizzle over with chocolate. Dust with coconut flakes. Enjoy immediately or let stand for 20 minutes for the chocolate to harden.
When working within the structural limitations of gluten-free baking without wheat proteins to trap expanding gas, this recipe relies on a precise combination of eggs, mashed banana, and starch to provide elasticity while spiralized zucchini introduces internal moisture without weighing down the crumb.
- Grease the donut tin thoroughly with cooking spray before filling to prevent the delicate coconut flour batter from sticking during inversion.
- Spiralize the medium zucchini using Blade D to create long strands that distribute evenly throughout the batter when stirred.
- Combine the coconut flour, tapioca flour, baking soda, salt, cinnamon, nutmeg, and cacao thoroughly in a medium bowl to ensure the leavening agent disperses without clumping.
- Bake at 350 degrees for 30 minutes, testing with a toothpick in the center until it emerges clean and the exterior achieves firmness.
Using fresh zucchini provides a high water content that steams the interior during baking, whereas preserved or dehydrated vegetables would require rehydration and fail to yield the same tender crumb structure. Melt the vegan chocolate chips over medium-high heat while stirring frequently to prevent scorching before drizzling over the parchment-lined donuts.
