For the donuts:
¾ cup gluten-free all-purpose baking flour
⅓ cup coconut sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons plus 2 teaspoons melted coconut oil
⅓ cup non-dairy milk
¼ cup zucchini, shredded and excess liquid removed
1 teaspoon Bragg Apple Cider Vinegar
¼ teaspoon vanilla extract
For the glaze:
1 ½ ounces dark chocolate– vegan if needed
1 teaspoon coconut oil
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Preheat the oven to 355° F.
In a medium bowl, mix the flour, coconut sugar, cocoa powder, baking soda and salt. Add coconut oil, dairy-free milk, zucchini, apple cider vinegar and vanilla and stir to combine.
Grease a donut pan and divide batter evenly among molds. Bake for 10-12 minutes, or until baked through.
Let donuts cool in the pan. Once cool, run a toothpick or knife along the edges of each and turn the pan over onto a baking sheet. Gently tap until donuts fall free.
Prepare the glaze by bringing about 1/2 inch of water to a low boil in a saucepan. Put chocolate in a heatproof bowl and set on top of the saucepan, making sure it doesn't come in contact with the water. Add coconut oil to the bowl and stir slowly as the chocolate melts.
Frost the cooled donuts by dipping them in melted chocolate glaze.
Use chocolate non-dairy milk for more chocolate flavor.
Topping ideas: sprinkles, goji berries, coconut flakes, pumpkin seeds, chocolate covered hemp seeds, bee pollen and almond slivers