Friday, October 12, 2012

Chocolate Zucchini Doughnuts

Doughnuts are something my whole family loves but the gluten free doughnuts the stores offer leave something to desire. I did buy myself doughnut pans in both regular and mini doughnuts and the long ones are on my wishlist. The ingredients used in these doughnuts make them perfect breakfast food along with a glass of cultured coconut milk. 

Gluten and Dairy Free Chocolate Zucchini Doughnuts
adapted from BruCrew

What you need:
1/2 cup dairy free butter softened
2/3 brown sugar
1/4 cup apple sauce
1/2 tsp salt
1/3 cup milk
1 6oz carton dairy free yogurt (I used vanilla almond yogurt)
1 cup zucchini, shredded
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking soda
2 cups Bob's Red Mill Shortbread cookie mix
1/2 cup cocoa powder
1/2 cup dairy free mini chocolate chips (I used Enjoy Life)

Cream the butter and sugar until fluffy. Add in the salt, applesauce, yogurt, milk, and zucchini and continue to combine. Sift together the cookie mix, cinnamon, nutmeg, baking soda, baking powder, and cocoa powder. Slowly add to the butter mixture. Stir in the chocolate chips by hand. 
Spoon the doughnut butter into a large ziplock bag and cut one tip off. Fill the doughnut pan cavities at least 3/4 full. Bake at 375* for 10-12 minutes. Let cool in the pan for 2-3 minutes before removing to a wire rack to cool completely.
To serve top with powder sugar or dairy free whipped cream, try this one or use this, with fresh fruit.

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