Ingredients

The following ingredients have 15 Servings
  • 3 eggs (egg substitute if necessary, I used 6 Tbs of garbanzo bean juice and 1/2 Tbl Ener -G Egg Replacer with 2 Tbs warm water)
  • 1 cup oil
  • 2 tsp. vanilla
  • 2 1/4 cups sugar  
  • 2 cups zucchini (grated)
  • 1 apple (peeled and chopped finely)
  • 3 cups flour (If using gluten-free flour add  2 1/4 tsp Xanthan gum or Guar Gum)
  • 3 tsp. cinnamon
  • 1 tsp. baking soda (corn-free if needed)
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 cup chopped walnuts (omit for nut-free)

Instruction

  • Preheat oven to 350Prepare donut baking pans with a non-stick spray.
  • In a small bowl add flour, cinnamon, baking soda, baking powder, salt, and walnuts. Mix. Set aside.
  • In a large mixing bowl add eggs or egg substitute, oil, vanilla, and sugar. Mix well.
  • Mix in zucchini and apples.  Add flour mixture and stir until mixed. Be sure to not over mix, it will make your donuts tough.
  • Pour into prepared donut baking pans.
  • Bake for 20-25 minutes. Gluten-free took the full 25 minutes in my oven.
  • Remove from baking pan and let donuts reach room temperature on wire racks.  Drizzle with icing or sprinkle powdered sugar...or do both!
  • Icing:
  • 1 cup powdered sugar
  • 2 tbs milk or dairy-free substitute, I used soy milk
  • 1/2 tsp vanilla extract, optional
  • Whisk together ingredients and drizzle over the donuts.