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.

Easy Zucchini Doughnuts with Cinnamon Maple Glaze

Name: Zucchini Doughnuts
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

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

Scale

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

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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