Moist vegan chocolate zucchini donuts with cream cheese frosting
These moist vegan chocolate zucchini donuts are so simple to make and don’t call for any „miraculous“ ingredients or special kitchen equipment. The chocolate cream cheese frosting makes the perfect finish- a delicious treat or snack for your sweet toot!
Servings 9 donuts
Ingredients
- 150 g flour (regular or a gluten free mix)
- 75 g coconut sugar
- 40 g cacao powder
- 2 heaped Tbsp (20g) ground hazelnuts
- 1 Tbsp (8g) ground flaxseeds
- 1 small zucchini (around 130g)
- 125 g apple sauce
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 2 Tbsp (30g) almond butter
- 1/3 Cup (80ml) plant milk
- 1/3 Cup sparkling water
chocolate cream cheese frosting
- 80 g (vegan) cream cheese
- 1 heaped Tbsp (20g) maple syrup
- 1 Tbsp cacao powder
- 1/4 Tsp orange zest
- handful of cacao nibs or chocolate sprinkles to decorate
Instructions
- Preheat the oven to 200C. Lightly grease a donut baking form and set aside.
- Grate the zucchini and squeeze out as much water as you can using a kitchen towel. Set aside too.
- Mix the flaxseeds with 3 Tbsp water and let soak for about 10 minutes.
- Meanwhile add the flour, cacao powder, ground hazelnuts, baking powder and soda and coconut sugar to a bowl.
- In another smaller bowl stir together the sparkling water, milk, almond butter, apple sauce and ready made flax egg.
- Combine the wet and the dry ingredients until a smooth batter forms. Add the zucchini and mix again.
- Fill the donut molds and bake for 12-15 minutes. Let cool completely before removing from the tray. Repeat until there is no more batter left.
chocolate cream cheese frosting
- Mix all ingredients for the frosting. Spread it equally on top of each donut and sprinkle on some cacao nibs/ chocolate sprinkles if using. Store in the fridge for up to 3 days or in the freezer. Enjoy!