Go Back

Baked Zucchini Donuts with Vanilla Glaze (gluten-free)

Baked Zucchini Donuts with Vanilla Glaze on Silver Tray with Cup of Coffee
These baked donuts are moist, flavourful, gluten-free, and a great way to use up zucchini from your garden!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 12

Ingredients

Dry Ingredients

  • 2 cups gluten-free all-purpose flour mix *see notes below
  • ¼ cup oat flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • cup granulated sugar

Wet Ingredients

  • 3 tablespoons avocado oil
  • 3 tablespoons butter, melted and cooled slightly
  • cup plain greek yogurt
  • 2 large eggs (room temperature)
  • ½ cup milk
  • 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

  • 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.

For Glaze

  • 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.

Notes

  • 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.