Whip up a batch of baked zucchini donuts with vanilla glaze to enjoy this fall. Moist, flavourful and gluten-free. The perfect complement to your afternoon coffee or tea. One of fall’s simple pleasures!
Hello everyone! Are you gearing up for fall or are you soaking up every last bit of summer? I’d have to say I’m caught somewhere in between. We’ve had gorgeous weather this past month, but chilly evenings and changing leaves are both signs it’s coming to an end soon. How is it September already?
I guess it’s only fitting to be sharing my first fall post of the season today. And, because I love fall baking so much, I thought I’d kick things off with a new recipe. Have you ever tried baked zucchini donuts? They’re such a scrumptious treat! Be sure to read on to see even more fall recipes as part of the Seasonal Simplicity series hosted by my friend Krista.
My Homemade Donut Inspiration
Growing up, I remember making old-fashioned doughnuts with my mom and aunt from time to time. My job was coating them with the cinnamon and sugar mixture after they came out of the deep fryer. I’m pretty sure I ate a donut hole for every dozen or so I dunked. Simply irresistible!
But, baked donuts, more often than not, are much healthier than their fried counterparts. So, I stick with that method nowadays. And, with the addition of healthy ingredients like zucchini, whole oat flour and Greek yogurt, this donut recipe is a better way to go.
Zucchini has a way of making baked goods soft and moist without weighing them down, which is something I look for when it comes to gluten-free baking.
If you planted zucchini this year, you probably have oodles more than you know what to do with. They tend to grow like weeds, right? Or, maybe you’re blessed like I am and have access to a friend’s garden instead? So far I’ve made zucchini loaf, zucchini lasagna, zucchini casserole and a batch of donuts. So many delicious ways to use up zucchini! And, I still have one more gigantic one to go. No complaining here, though. Zucchini can also be shredded and frozen for later.
Whenever I bake donuts from scratch, my family is overly impressed. They don’t realize how simple they are (quite similar to muffins). But, I do have to say it’s rewarding each and every time I turn a fresh batch out of the donut pan. That’s where the magic happens!
For me, there’s something so cozy and comforting about sitting down and enjoying a hot cup of coffee and a warm donut on a chilly fall day. They’re pretty much made for each other, right? Simple pleasures like these make it a bit easier to say goodbye to summer and welcome fall with open arms. Do you feel the same way?
Alrighty then, let’s see how easy these homemade donuts with zucchini really are…
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The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
Preheat oven and prepare donut pans.
To make the donut batter, whisk together dry ingredients (flours, baking powder, baking soda, salt and granulated sugar) in medium mixing bowl. In separate bowl, stir wet ingredients (avocado oil, butter, eggs, yogurt, milk, maple syrup and vanilla) until well-combined, then gently mix in zucchini. Add wet ingredients to dry, mixing just until smooth.
To fill the donut pans, transfer batter to Ziploc bag and cut the bottom corner tip off (or piping bag with extra large round tip). This makes it easy to pipe into donut pan. Or, simply use a spoon. Fill each well ¾ full without covering middle section (so you’re left with a hole after baking).
To bake donuts, place in oven for 12 minutes, or until edges are golden brown and top springs back when lightly touched. Allow to cool for 5 minutes in pan, then transfer donuts upside down onto cooling rack. Completely cool before glazing.
To glaze donuts, mix powdered sugar, vanilla and milk in small bowl. Dip bottom of each donut into glaze, then transfer glazed-side up onto rack. Allow to set up.
Some Notes About this Donut Recipe
- For the gluten-free all-purpose flour, I put together my own using this recipe (with xanthan gum). I have not tested this recipe with regular all-purpose flour, but will update when I do.
- To bring eggs to room temperature, place in a bowl with warm water. Allow to sit for about 5 minutes.
- How do I shred zucchini? Thoroughly wash zucchini skin. For large size, cut into smaller sections and remove seeds. Put through a medium grater or use the shred setting on a food processor.
- Can I use frozen grated zucchini? Yes! Thaw first, then squeeze out excess moisture before measuring.
- Can I add nuts? To keep the donuts light and airy, I suggest adding nuts to the top immediately after glazing instead of in the dough. Chopped walnuts would be delicious!
- How long will these donuts keep? Store glazed donuts in an airtight container at room temperature for up to 3 days. These donuts are best eaten within a day or two. We like them slightly warmed up. Donuts can be frozen up to 3 months in an airtight container or bag.
Baked Zucchini Donuts with Vanilla Glaze (gluten-free)
These baked donuts are moist, flavourful , gluten-free, and a great way to use up zucchini from your garden!
- 2 cups gluten-free all-purpose flour mix *see notes below
- ¼ cup oat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- ⅓ cup granulated sugar
- 3 TB. avocado oil
- 3 TB. butter, melted and cooled slightly
- ⅓ cup plain greek yogurt
- 2 large eggs room temperature
- ½ cup milk
- ⅓ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 cup shredded zucchini squeeze out excess moisture before measuring
- 1 cup powdered sugar
- 1 tsp. pure vanilla extract
- 2 TB. milk
Preheat oven to 350°F.
Lightly coat donut pan(s) with cooking spray and flour.
In a large bowl, whisk together dry ingredients.
In separate bowl, stir wet ingredients until well-combined, then gently mix in zucchini.
Add wet ingredients to dry, mixing just until smooth. Go gently as over-mixing can lead to dry donuts.
Transfer batter to Ziploc bag and cut the bottom corner tip off (or piping bag with extra large round tip). This makes it easy to pipe into donut pan. Or, simply use a spoon. Fill each well ¾ full without covering middle section (so you're left with a hole after baking).
Bake for 12 minutes, or until edges are golden brown and top springs back when lightly touched. Allow to cool for 5 minutes in pan, then transfer donuts upside down onto cooling rack. Completely cool before glazing.
In a small bowl, mix powdered sugar with vanilla. Slowly add milk (start with 1 tablespoon), and stir until smooth. Add a bit more powdered sugar if glaze becomes too runny.
Dip bottom of donuts into glaze, then place glazed-side up onto rack to drip dry. Place parchment paper or baking sheet below to catch drippings. Allow to set up, then transfer to airtight container.
- I used this gluten-free all-purpose flour mix recipe.
- Store glazed donuts in airtight container at room temperature up to 3 days. Best eaten within a day or 2. Freeze up to 3 months.
Be sure to pin this gluten free zucchini donut recipe for later!
More Fall Recipes
Ready to whip up something delicious in the kitchen? These fall recipes from my friends are definitely a good place to start! Simply click on a link to be taken to the post.
Did you make these baked zucchini donuts? I’d love for you to leave a star review in the comments below! You can also share it on social with #satoridesignforliving or the “tried this pin” feature on Pinterest!
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Have a scrumptious day!