Ingredients

The following ingredients have 6 Servings
  • 1 cup zucchini (shredded)
  • 1 cup fresh spinach
  • 1/4 cup pistachios + more for topping
  • 1/2 cup coconut milk
  • 1/2 cup agave
  • 2 tbsp coconut oil
  • 1/2 cup apple sauce (I used homemade apple sauce)
  • 1 cup flour (gluten-free)
  • 1/2 cup 100% cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Instruction

  • Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.
  • Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.
  • Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
  • Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.
  • Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
  • Add the dry mix into the zucchini mix and fold to combine.
  • Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.