Summer demands a diverse set of recipes to use your bountiful crop of zucchinis. Grated zucchini give these baked donuts extra nutrition the same moistness as the popular zucchini bread. A dark chocolate, maple syrup glaze make them a special treat for National Donut Day on June 7th.
Ingredients
½ cup Butter (softened)
¾ cup Brown Sugar
½ cup Sour Cream
⅔ cup Buttermilk
1 cup Zucchini (finely grated)
2 cups All Purpose Flour (unbleached)
½ cup Baking Cocoa
1 ½ teaspoons Cinnamon
1 ½ teaspoons Baking Powder
1 ½ teaspoons Baking Soda
¼ teaspoon Salt
½ cup Mini Chocolate Chips
Directions:
Preheat the oven to 375 degrees. In a large mixing bowl, cream together the butter and the sugar. Add the sour cream, buttermilk, and zucchini. Mix on low, scraping down the sides of the bowl as needed. Measure the dry ingredients in a small mixing bowl. Pour the dry ingredients into the buttermilk mixture and beat for 1-2 minutes on low speed.
Stir in the chocolate chips by hand.
Spoon the batter into a large pastry bag. Pipe into prepared donut pan.
Bake at 375 degrees for 10-15 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
Cool in the pan for 10 minutes and then turn out. Cool completely before glazing.
Notes: The times listed are for large donuts. If using a mini donut pan bake for 7-8 minutes.
Dark chocolate glaze. (Optional)
8.8 oz 64 % dark chocolate
1/2 cup maple syrup (preferably very dark syrup for its strong flavour)
1/2 cup unsalted butter, cut in cubes
Place all ingredients in a double boiler, bring heat to medium and stir until smooth. Drizzle over cooled donuts.
Nutrition info pending.
gdba 