Name: Baked Zucchini Donuts with Vanilla Glaze (gluten-free)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups gluten-free all-purpose flour mix (*see notes below); ¼ cup oat flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; ⅓ cup granulated sugar; 3 tablespoons avocado oil; 3 tablespoons butter, melted and cooled slightly; ⅓ cup plain greek yogurt; 2 large eggs (room temperature); ½ cup milk; ⅓ cup pure maple syrup; 1 teaspoon pure vanilla extract; 1 cup shredded zucchini (squeeze out excess moisture before measuring); 1 cup powdered sugar; 1 teaspoon pure vanilla extract; 2 tablespoons milk

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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!

Stack of Baked Zucchini Donuts with Vanilla Glaze

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.

Gluten Free Zucchini Donuts with Vanilla Glaze on Baking Rack

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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!

Stack of Baked Zucchini Doughnuts on Marble Plate

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.

Homemade Glazed Zucchini Donuts on Silver Tray

Use Up Zucchini

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.

Baked Zucchini Donuts with Vanilla Glaze on Silver Tray with Cup of Coffee

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!

I highly suggest this nonstick pan by Wilton for perfectly-shaped, easy-release donuts every time. Fresh baked homemade donuts are where it’s at!

Tip: Don’t have a donut pan? No worries! These can also be baked as muffins (see notes in recipe for instructions).

Baked Zucchini Donuts with Vanilla Glaze on Cooling Rack

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?

Batch of Homemade Donuts on Marble Countertop

Alrighty then, let’s see how easy these homemade donuts with zucchini really are…

How to Make Baked Zucchini Donuts

Kitchen Supplies

donut pans
cooking spray (or oil) to prepare pans
mixing bowls (2 medium, 1 small)
measuring cups and spoons
mixing spoon and spatula
pastry bag with extra large round tip or Ziploc bag
cooling rack
parchment paper and/or baking sheet

Ingredients

gluten-free all-purpose flour (see notes)
oat flour
baking powder and baking soda
sea salt
granulated sugar and powdered sugar
avocado oil and butter
plain greek yogurt
large eggs
milk
pure maple syrup and pure vanilla extract
shredded zucchini

The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.

Donut Directions

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.

How to Make Gluten Free Baked Zucchini Donuts

Zucchini Donut Recipe Tips

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.
What if I don’t have a donut pan? Make muffins instead! Line muffin pan with parchment paper liners first, then fill 12 cups. Bake for 20-22 minutes, or until top springs back when lightly touched in middle.

Be sure to pin this gluten free zucchini donut recipe for later!

Gluten Free Baked Zucchini Donuts with Vanilla Glaze

Other Gluten Free Fall Recipes to Try