Chocolate Pistachio Zucchini Donut

• Vegan

• Produce

  • 1 cup Spinach, fresh
  • 1 cup Zucchini

• Canned Goods

  • 1/2 cup Apple sauce
  • 1/2 cup Coconut milk

• Condiments

  • 1/2 cup Agave

• Baking & Spices

  • 1/2 cup 100% cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Flour, gluten-free
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Pistachios + more

Found on gardeninthekitchen.com

Description

Ingredients

• 1 cup zucchini, shredded
• 1 cup fresh spinach
• ¼ cup pistachios + more for topping
• ½ cup coconut milk
• ½ cup agave
• 2 tbsp coconut oil
• ½ cup apple sauce (I used homemade apple sauce)
• 1 cup flour (gluten-free)
• ½ cup 100% cocoa powder (I used Valrhona)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp sea salt

Directions

• 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.