Zucchini Doughnuts are a delicious way to turn fresh summer zucchini into a soft, warmly spiced treat that feels special enough for brunch but simple enough for everyday baking. Inspired by the baked zucchini doughnuts from Half Baked Harvest, this version combines shredded zucchini, maple syrup, cinnamon, ginger, and vanilla in a tender whole-wheat batter. Instead of frying, the doughnuts are baked until light and springy, then finished with a cinnamon maple glaze featuring nutty browned butter and a subtle hint of coffee.
These baked Zucchini Doughnuts are especially useful when the garden or farmers’ market leaves you with more summer squash than you know what to do with. They have the cozy flavor of zucchini bread but come in a fun doughnut shape with a sweet, buttery glaze that makes every bite feel like dessert.
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Why These Baked Zucchini Doughnuts Are So Good
The biggest advantage of these Zucchini Doughnuts is their balance of moisture and texture. Freshly grated zucchini keeps the crumb tender without making the doughnuts heavy, provided you remove the excess liquid before adding it to the batter.
Maple syrup brings natural sweetness and a deeper flavor than plain granulated sugar. Cinnamon and ground ginger add warmth, while vanilla rounds everything out with a familiar bakery-style aroma.
They’re also baked rather than fried. That means there’s no pot of hot oil, no messy frying process, and no need to work in batches. A doughnut pan creates the classic ring shape, but a muffin pan can work when you don’t have one.
The finishing touch is the cinnamon maple glaze. Browning the butter first develops toasted, nutty notes that complement the maple syrup and spices. A little instant coffee adds depth without turning these into strongly coffee-flavored doughnuts.
Ingredients for Zucchini Doughnuts
The ingredients are straightforward and work together to create a moist, lightly spiced baked doughnut.
- Zucchini: Provides moisture and a tender texture while adding fresh summer produce to the batter.
- Coconut oil: Adds richness and helps keep the doughnuts soft after baking.
- Maple syrup: Sweetens the batter while contributing a warm caramel-like flavor.
- Eggs: Give the doughnuts structure and help bind the wet and dry ingredients.
- Vanilla extract: Adds sweetness and enhances the cinnamon and maple notes.
- Whole wheat pastry flour: Creates structure while keeping the crumb softer than standard whole wheat flour.
- Baking powder: Provides lift so the doughnuts bake up light rather than dense.
- Ground cinnamon: Gives the batter its signature warm spice.
- Ground ginger: Adds gentle heat and complexity without overpowering the zucchini.
- Kosher salt: Balances the sweetness and makes the other flavors more noticeable.
For the cinnamon maple glaze, you’ll also need:
- Butter: Browning it creates a rich, toasted flavor for the glaze.
- Maple syrup: Adds sweetness and reinforces the maple flavor in the doughnuts.
- Powdered sugar: Gives the glaze its smooth, creamy consistency.
- Instant coffee: Adds subtle roasted depth and balances the sweetness.
- Ground cinnamon: Connects the glaze with the warm spices in the baked doughnuts.
Smart Ingredient Swaps for Zucchini Doughnuts
Yellow summer squash can replace zucchini with very little change to the finished recipe. Both contain plenty of moisture, so whichever vegetable you choose should be grated and thoroughly squeezed before going into the batter.
All-purpose flour can be substituted for whole wheat pastry flour. The resulting Zucchini Doughnuts will have a slightly lighter flavor while maintaining the soft, cake-like texture you want from a baked doughnut.
If coconut oil isn’t your favorite, another neutral baking oil may work, although the texture and flavor can vary slightly. Keep in mind that changing several ingredients at once can affect moisture levels and baking time.
For a caffeine-free glaze, simply leave out the instant coffee. You’ll still have plenty of flavor from the browned butter, maple syrup, and cinnamon.
How to Make Zucchini Doughnuts Step by Step
- Prepare the oven and pan. Preheat your oven to 350°F. Grease a doughnut pan thoroughly so the delicate baked doughnuts release easily. The original recipe makes about 12 doughnuts, although the exact yield can vary with the size of your pan.
- Grate and drain the zucchini. Finely or medium-grate the fresh zucchini, then place it in the center of a clean kitchen towel. Gather the towel around the zucchini and squeeze firmly to remove as much excess water as possible. This is one of the most important steps when making Zucchini Doughnuts because overly wet zucchini can produce a gummy crumb.
- Combine the wet ingredients. Add the melted coconut oil, maple syrup, eggs, and vanilla to a mixing bowl. Stir until everything is evenly combined. Add the squeezed zucchini and mix again until the shreds are distributed throughout the wet mixture.
- Add the dry ingredients. Stir in the whole wheat pastry flour, baking powder, cinnamon, ginger, and salt. Mix only until the flour disappears. Avoid vigorous or prolonged mixing, which can encourage too much gluten development and make baked Zucchini Doughnuts tougher.
- Fill the doughnut pan. Divide the batter among the prepared cavities, filling each approximately halfway to two-thirds full. Avoid filling the molds to the rim because the baking powder will cause the batter to rise.
- Bake until just set. Bake the Zucchini Doughnuts for about 12 minutes. Look for doughnuts that appear set and gently spring back when touched. Because ovens and doughnut pans differ, use texture rather than relying exclusively on the clock.
- Cool briefly. Let the doughnuts rest in the pan for about five minutes. Carefully loosen the edges if necessary, then turn them out onto a cooling rack. Allowing them to rest briefly helps prevent the tender rings from breaking.
- Brown the butter for the glaze. While the doughnuts cool, place the butter in a small saucepan over medium heat. Cook for roughly two to three minutes, watching carefully as it begins to develop a toasted aroma and golden-brown milk solids. Remove it from the heat before the solids burn.
- Finish the cinnamon maple glaze. Whisk maple syrup, powdered sugar, instant coffee, and cinnamon into the browned butter. Continue whisking until the glaze becomes smooth. If necessary, adjust the consistency so it’s thick enough to cling to the top of each doughnut.
- Glaze and serve. Dip the tops of the warm Zucchini Doughnuts into the cinnamon maple glaze or drizzle it over them. Give the glaze a moment to settle before serving, or enjoy the doughnuts while they’re still slightly warm and especially tender.
Secrets to Soft, Moist Zucchini Doughnuts
Removing excess moisture from the zucchini is essential. Zucchini naturally contains a lot of water, and adding all that liquid to the batter can make the center dense or sticky. Squeeze the grated vegetable firmly, but don’t worry about getting it completely dry.
Another key is to avoid overmixing. Once the flour enters the bowl, stir just until the batter looks uniform. A few tiny streaks disappearing during the final stir are preferable to mixing aggressively.
Watch the baking time closely as well. Baked doughnuts are relatively small and can go from tender to dry quickly. Check them around the recommended 12-minute point and remove them once they’re set and springy.
For the best glaze, don’t walk away while browning the butter. Butter can change from beautifully toasted to burned surprisingly quickly. A nutty aroma and golden-brown specks are signs that it’s ready.
What to Serve with Zucchini Doughnuts
Zucchini Doughnuts make an easy addition to a weekend breakfast or brunch spread. Pair them with fresh berries, sliced peaches, melon, or a simple fruit salad for a fresh contrast to the cinnamon maple glaze.
For a more substantial brunch, serve them alongside scrambled eggs, a vegetable frittata, Greek yogurt, or crispy breakfast potatoes. Their gentle sweetness works particularly well next to savory dishes.
Coffee is a natural drink pairing because the glaze itself contains a hint of instant coffee. Hot tea, chai, cold brew, or a glass of milk also complements the cinnamon, maple, and ginger flavors.
For an autumn-inspired variation, increase the warm-spice character with a small touch of nutmeg or allspice. During summer, keep the spices simple and let the mild flavor of fresh zucchini stand out.
How to Store Baked Zucchini Doughnuts
These Zucchini Doughnuts are at their best when freshly baked, particularly when the glaze is still soft and the centers are warm. If you have leftovers, allow them to cool completely before placing them in an airtight container.
Keeping unglazed doughnuts separate from the glaze is a good option when making them ahead. You can warm the doughnuts briefly before glazing and serving, which helps restore their fresh-baked texture.
Because zucchini adds substantial moisture, avoid leaving the doughnuts uncovered for long periods. Proper storage helps prevent the crumb from drying out while also protecting the glaze.
For make-ahead preparation, you can grate the zucchini in advance, but squeeze out its moisture shortly before mixing the batter. Freshly mixed batter should be baked promptly so the baking powder can provide the best possible rise.
Can You Make Zucchini Doughnuts Without a Doughnut Pan?
Yes. A doughnut pan creates the classic shape, but it isn’t essential for enjoying this recipe. If you don’t own one, use a standard or mini muffin pan to transform the batter into zucchini doughnut-style muffins or small doughnut bites.
Keep an eye on baking time whenever you change pan sizes. Smaller portions may finish more quickly, while larger muffin-shaped portions can require additional time. Check the center for doneness instead of assuming every pan will bake at exactly the same rate.
The flavor remains the same: tender zucchini cake, warming cinnamon and ginger, maple sweetness, and that rich browned-butter glaze.
A Sweet Way to Use Fresh Summer Zucchini
These easy Zucchini Doughnuts offer something different from the usual loaf of zucchini bread. They’re moist, warmly spiced, naturally sweetened with maple syrup, and baked rather than fried, making them convenient for home bakers who want an impressive treat without a complicated technique.
The combination of fresh zucchini and whole wheat pastry flour gives the doughnuts substance, while cinnamon, ginger, vanilla, and maple provide classic comfort-food flavor. Once the cinnamon maple brown butter glaze goes on top, they become an especially inviting breakfast, brunch, or afternoon treat.
Whether you’re trying to use a garden zucchini harvest or simply want a creative baked doughnut recipe, Zucchini Doughnuts are an easy seasonal option worth keeping in your summer baking rotation.
Why These Zucchini Doughnuts Are Worth Baking
Zucchini Doughnuts are a simple way to turn fresh zucchini into a soft, warmly spiced treat that works for breakfast, brunch, or dessert. The shredded zucchini keeps the crumb tender, while maple syrup, cinnamon, ginger, and vanilla create a cozy flavor that tastes delicious from summer through fall.
The cinnamon maple glaze makes these baked doughnuts especially memorable. Browned butter adds a rich, nutty note, while a touch of coffee balances the sweetness and complements the maple.
Best of all, Zucchini Doughnuts don’t require deep frying. With a doughnut pan, a few everyday baking ingredients, and properly drained zucchini, you can make a batch of tender homemade doughnuts in your own kitchen. Serve them slightly warm for the best texture and flavor.
Zucchini Doughnuts FAQs
Do Zucchini Doughnuts Taste Like Zucchini?
Not strongly. Zucchini has a mild flavor that blends easily with maple syrup, cinnamon, ginger, and vanilla. Its main purpose in Zucchini Doughnuts is to provide moisture and create a tender crumb. Even people who aren’t enthusiastic about vegetables may be surprised by how much these taste like warmly spiced baked doughnuts.
Why Do I Need to Squeeze the Zucchini Before Baking?
Fresh zucchini contains a significant amount of water. If you add grated zucchini directly to the batter without removing excess liquid, the doughnuts can become overly moist, heavy, or gummy in the center.
Place the shredded zucchini in a clean kitchen towel and squeeze firmly before adding it to the wet ingredients. This simple step helps baked Zucchini Doughnuts develop a light, cake-like texture while retaining enough moisture to stay soft.
Can I Make Zucchini Doughnuts Without a Doughnut Pan?
Yes. If you don’t have a doughnut pan, bake the batter in a standard muffin tin or mini muffin pan instead. The shape will change, but you’ll still get the same spiced zucchini flavor and cinnamon maple glaze.
Since different pan sizes can affect baking time, begin checking for doneness early. The centers should be set and should gently spring back when touched.
More Relevant Recipes
- Easy Zucchini Bundt Cake with Crunchy Lemon Glaze
- Easy Lemon Zucchini Drops with Sweet Lemon Glaze
- Easy Pineapple Zucchini Cake with Cream Cheese Frosting
Zucchini Doughnuts
- Total Time: 32 minutes
- Yield: 12 doughnuts
- Diet: Vegetarian
Description
Soft baked Zucchini Doughnuts made with shredded zucchini, maple syrup, warm cinnamon, ginger, and vanilla, then finished with a rich cinnamon maple brown butter glaze. These moist, cake-like doughnuts are an easy way to use fresh summer zucchini for breakfast, brunch, or dessert.
Ingredients
- 2 medium zucchini, grated (about 1 1/2 cups before squeezing out excess water)
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 4 tablespoons salted butter, for the glaze
- 1/3 cup maple syrup, for the glaze
- 1 cup powdered sugar, for the glaze
- 1 teaspoon instant coffee, for the glaze
- 1/2 teaspoon ground cinnamon, for the glaze
Instructions
- Preheat the oven to 350°F. Grease a doughnut pan well with butter or nonstick cooking spray.
- Place the grated zucchini in the center of a clean kitchen towel. Gather the towel around the zucchini and squeeze firmly to remove as much excess moisture as possible.
- In a large mixing bowl, stir together the melted coconut oil, 1/2 cup maple syrup, eggs, and vanilla extract until well combined.
- Add the squeezed zucchini to the wet ingredients and stir until evenly distributed.
- Add the whole wheat pastry flour, baking powder, 1 teaspoon cinnamon, ginger, and salt. Mix gently until just combined, taking care not to overmix the batter.
- Divide the batter evenly among the prepared doughnut molds, filling each cavity about one-half to two-thirds full.
- Bake for about 12 minutes, or until the Zucchini Doughnuts are just set and spring back lightly when touched.
- Let the doughnuts cool in the pan for about 5 minutes. Carefully loosen the edges, remove the doughnuts, and transfer them to a cooling rack.
- To make the glaze, place the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, stirring or swirling occasionally, until the butter smells nutty and develops lightly browned bits.
- Remove the browned butter from the heat. Whisk in 1/3 cup maple syrup, powdered sugar, instant coffee, and 1/2 teaspoon cinnamon until smooth.
- Dip the tops of the warm Zucchini Doughnuts into the cinnamon maple glaze or drizzle the glaze over them. Let the glaze set slightly before serving.
Notes
- Squeeze the shredded zucchini thoroughly before adding it to the batter. Excess moisture can make the doughnuts heavy or gummy.
- Yellow summer squash may be substituted for zucchini.
- All-purpose flour can be used instead of whole wheat pastry flour.
- Mix the batter only until the flour is incorporated to keep the Zucchini Doughnuts soft and tender.
- If you do not have a doughnut pan, bake the batter in a standard or mini muffin pan and adjust the baking time as needed.
- Watch the butter carefully while browning because it can go from toasted to burned quickly.
- The instant coffee can be omitted for a caffeine-free cinnamon maple glaze.
- These doughnuts are best served slightly warm. Store cooled leftovers in an airtight container.
- Nutrition values are approximate and can vary depending on ingredient brands, doughnut size, and the amount of glaze used.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 244 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 42 mg