Spelt Flour Chocolate Zucchini Donuts

You'll be amazed by how chocolatey, tender, and delicious my Spelt Flour Chocolate Zucchini Donuts are, and no one will guess that zucchini is the primary ingredient. These donuts are made without oil and eggs, significantly lowering the fat, calories, and cholesterol, which I consider a win. They'll become a new favorite treat for the family.

By Rose Huxford

Did you know that zucchini can serve as a substitute for oil in baking? Zucchini contains a high level of moisture, being about 90% water, with the remainder consisting of some sugar, carbohydrates, and a small amount of protein. Despite its high water content, zucchini remains quite firm. This is because the water is not free-flowing but is instead contained within the plant cells that make up a zucchini. Each plant cell holds water, which is confined by the cell walls and membranes. Water can move in and out of these cells, but only when conditions allow.

In a fresh firm zucchini, these cells are so saturated with water that it presses against the cell walls, making the zucchini firm. This phenomenon is known as turgor.

This characteristic is particularly beneficial when baking a moist cake. During baking, the zucchini warms up and loses some of its texture, allowing some moisture to escape and integrate into the cake. However, since this process occurs gradually, it does not negatively affect the cake significantly during baking. You'll be amazed at how tender the zucchini has made these Spelt Flour Chocolate Zucchini Donuts!

Spelt Flour Chocolate Zucchini Donuts

Pre-heat oven: 350 or 375 degrees F (depending on your oven)

Prep-time: 5 minutes

Bake-time: ~30 minutes

Cool-time: ~ 1 hour

Equipment: (1) donut mold, food processor or blender, cutting board, chopping knife, (1) large bowl, (1) small bowl, liqiuid measuring cup, measuring cups, measuring spoons, spatula, sifter, spoon, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Donut Ingredients

• 3.5 cups fresh zucchini, chopped

• 1/2 cup unsweetened almond milk, or any non-dairy milk or regular milk

• 3 tsp apple cider vinegar, or white vinegar or lemon juice

• 2 tbsp ground flaxseed meal

• 5 tbsp water

• 7 tbsp chocolate syrup, sugar free or regular

• 1/2 cup coconut sugar or brown sugar

• 1 tsp pure vanilla extract

• 2 1/2 cups white spelt flour, sifted

• 1/2 cup unsweetened cocoa powder (dutch), sifted

• 1 tsp salt

• 1 tsp baking soda, sifted

Chocolate Frosting

• ~5-6 tbsp coconut oil butter

• 1 cup semi-sweet chocolate chips, regular or sugar free or dairy free

Donut Directions

1. Pre-heat your oven to 350 or 375 degrees F (depending on your oven).

2. Lightly grease your donut mold pan and set it aside.

3. Create your own homemade buttermilk by mixing almond milk (or your preferred milk) with apple cider vinegar. Stir the mixture and let it sit for approximately 5 minutes to curdle.

4. Then, create flax eggs by mixing ground flaxseed meal with water in a small bowl. Stir the mixture and let it sit for approximately 5 minutes.

5. Place your chopped zucchini in a food processor or blender. While the processor is running, gradually pour in your homemade buttermilk to assist in blending the zucchini into a smooth purée.

6. Next, incorporate your vanilla, flax eggs, chocolate syrup, and coconut sugar. Blend for approximately 30 seconds until thoroughly mixed. If needed, scrape down the sides.

7. In a large bowl, sift the spelt flour, cocoa powder, and baking soda together. Add the salt and stir. Pour your wet mixture into the dry mixture. Use a spatula to gently combine all the ingredients until just mixed. Be careful not to over mix.

8. Use a piping bag or a cereal spoon (my preferred method) to add your donut batter to the mold, filling it until it's 3/4 full. After filling, gently tap the mold to eliminate any air bubbles in the batter.

9. Bake for about 25-30 minutes, depending on your oven, or until a tooth pick comes out clean.

10. Allow the donuts to cool in the mold for about 3-5 minutes.

11. Turn the donut mold upside down over a cooling rack to release the donuts. Alternatively, use a butter knife or an offset spatula to lift each donut onto the cooling rack. Let them cool for approximately an hour before applying frosting. You want the donuts completely cooled before frosting them.

12. Chocolate Frosting: In a medium microwave-safe bowl, mix together coconut oil butter and chocolate chips. Microwave in 30-second intervals, stirring after each one. It should take about two intervals to achieve the desired temperature. Stir the chocolate and coconut oil butter until both ingredients are thoroughly combined.

13. Position a plate or baking sheet beneath the cooling rack. Take a cooled donut, invert it, and dip it into the melted chocolate mixture for 2 seconds. Return it to the cooling rack. Continue this process until all the donuts are coated. While the frosting is still fresh, add sprinkles, chopped nuts, or shredded coconut flakes to your donuts. Let them set completely or enjoy immediately!

14. *Store in an airtight container for 2 days! Or freeze unfrosted donuts in a freezer bag for about 1 month.

By Rose Huxford