Go Back
Baked Zucchini Donuts with Vanilla Glaze on Silver Tray with Cup of Coffee
5 from 1 vote
Print

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!

Course Breakfast, Dessert, Snack
Keyword gluten free desserts, gluten free donuts, zucchini
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12

Ingredients

Dry 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

Wet Ingredients

  • 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

For Glaze

  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk

Instructions

For Donuts

  1. Preheat oven to 350°F.

  2. Lightly coat donut pan(s) with cooking spray and flour.

  3. In a large bowl, whisk together dry ingredients.

  4. In separate bowl, stir wet ingredients until well-combined, then gently mix in zucchini.

  5. Add wet ingredients to dry, mixing just until smooth. Go gently as over-mixing can lead to dry donuts.

  6. 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).

  7. 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.

For Glaze

  1. 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.

  2. 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.

Recipe Notes