Chocolate Chip Zucchini Donuts
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ¾ Cup White Whole Wheat Flour
  • ¼ Cup Kretschmer Wheat Germ
  • ½ Cup Coconut Sugar
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ½ Cup Almond Milk + ½ Teaspoon Apple Cider Vinegar
  • 2 Teaspoons Vanilla Extract
  • ¾ Cup Shredded Zucchini, Squeezed Dry
  • 1 Tablespoon Coconut Oil, Melted and Cooled
  • 1 Egg
  • ½ Cup Chocolate Chips, Divided
Instructions
  1. Preheat oven to 350F. Spray a donut pan with non-stick spray and set aside.
  2. In a small bowl or measuring glass, combine the apple cider vinegar and almond milk. Set aside.
  3. In a large bowl, whisk together the flour, wheat germ, coconut sugar, baking powder, salt, cinnamon and nutmeg. Stir together until all ingredients are combined, and there are no clumps. Set aside.
  4. In a medium bowl, whisk together the egg, almond milk mixture, vanilla extract and coconut oil. Whisk together until smooth and combined.
  5. Add the wet ingredients to the dry ingredients and gently stir until a batter forms.
  6. Fold your shredded zucchini (make sure you place it in a paper towel and squeeze the moisture out first!) and ¼ cup chocolate chips into the batter.
  7. Spoon the batter into your prepared donut pan. Bake at 350F for 12-15 minutes, or until an inserted toothpick comes out clean (mine took the whole 15 minutes). Remove from the oven and allow to cool for at least five minutes, before transferring to a wire rack to cool completely.
  8. While the donuts are cooling, melt the remaining ¼ cup chocolate chips and drizzle over the top of the donuts.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/chocolate-chip-zucchini-donuts/