Oh my lanta…these doughnuts are ridiculous! I ordered a doughnut pan weeks ago with the plan to make some carrot cake donuts (is it donut or doughtnut – do you care?) and then just haven’t gotten around to it. Then this week, I was looking through a wonderful new cookbook called Real Baby Food: Easy, All-natural Recipes for your Baby and Toddler by Jenna Helwig (which I totally recommend and in full disclosure got to preview the book while working for a #client, but they didn’t pay me to say or write this at all). Anyway, in her book she has a wonderful recipe for Zucchini and Carrot Donuts and I started to make that recipe…
But then somehow this happened.
I don’t know what comes over me. Other people’s recipes are fantastic inspirations, but I almost NEVER follow the recipe exactly. Sometimes it makes for…interesting meals. But every once in a while, I come out with something special and I’m like, whoa this is awesome. This recipe is one of those. I’m telling you now, this is not health food. But it does contain vegetables and whole grains. Plus, I used honey, so no refined sugar. Still not health food. The zucchini and the coconut oil and flakes are so very moist and perfectly harmonized with the spices…it’s like they were meant to be together! Next time, I’ll replace all the flour with whole wheat/buckwheat mix, then maybe I can claim they’re healthy…er. These are supposed to be a treat – you could add mini-chocolate chips and I wouldn’t be mad at you, but I don’t think they need it. I didn’t analyze the nutrients…and I don’t plan to. Just make 6 and share.
You’re welcome.
Coconut Zucchini Doughnuts
Yield: 6
Ingredients:
- 1 egg
- 1/2 cup coconut oil, melted
- 1/4 cup raw honey
- 3/4 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup shredded zucchini
- coconut flakes for sprinkling on top
Directions:
Preheat your oven to 350 degrees. Mix together the egg, honey and coconut oil (cooled slightly) in a small bowl or measuring cup. Mix all the dry ingredients together in a large bowl. Pour the wet ingredients into the dry and gently mix together – don’t overmix and don’t worry about getting out every lump. Fold in the zucchini, which will help ensure that all the dry ingredients are fully incorporated. Divide the batter evenly into a 6-doughnut pan. Sprinkle the coconut flakes over the top, pressing them in lightly. Bake for 15-20 minutes, until golden and they smell heavenly – watch them, since I didn’t actually time them and totally bake by sight and smell.
