Ingredients

The following ingredients have 4 Servings
  • ⅙ cup organic canola oil
  • ⅓ cup non-dairy milk of your choice (I used coconut milk)
  • 1/4 cup shredded zucchini (squeeze to remove excess liquid)
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • ¾ cups whole spelt flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup coconut sugar (or regular sugar)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 Tablespoons dairy free mini chocolate chips

Instruction

  • Preheat the oven to 350 degrees. Grease a non-stick donut pan.
  • In a medium sized bowl, whisk together the flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt.
  • Add the organic canola oil, shredded zucchini, vanilla, apple cider vinegar, and non-dairy milk. Stir well.
  • Spoon the batter into the greased donut pan. Sprinkle the dairy free mini chocolate chips on top.
  • Bake at 350 degrees for 10-12 minutes.
  • Let the donuts cool in the pan for about 10 minutes, then turn pan over onto a cookie sheet and gently tap to remove donuts. Enjoy!