Zucchini Donuts with Vanilla Espresso Glaze- Vegan and Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Zucchini, hard packed

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 1 1/2 cups All purpose gluten free flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1 1/4 cups Powdered sugar
  • 1/2 cup Sugar
  • 1 Vanilla espresso glaze
  • 1/4 tsp Xanthum gum

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 2 tbsp Coconut oil

• Drinks

  • 2 tbsp Espresso

Found on heatherchristo.com

Ingredients

• ½ cup unsweetened coconut milk (from a carton)
• 2 teaspoons apple cider vinegar
• 1 ½ cups All Purpose Gluten Free Flour (I use Bobs Red Mill)
• ½ cup sugar (I use organic beet sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon xanthum gum
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup hard packed shredded zucchini
• 2 tablespoons melted coconut oil
• Vanilla Espresso Glaze
• 1¼ cups powdered sugar
• 2 tablespoons espresso
• 2 teaspoons vanilla bean paste (or vanilla extract)
• ½ cup unsweetened coconut milk (from a carton)
• 2 teaspoons apple cider vinegar
• 1 ½ cups All Purpose Gluten Free Flour (I use Bobs Red Mill)
• ½ cup sugar (I use organic beet sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon xanthum gum
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup hard packed shredded zucchini
• 2 tablespoons melted coconut oil
• Vanilla Espresso Glaze
• 1¼ cups powdered sugar
• 2 tablespoons espresso
• 2 teaspoons vanilla bean paste (or vanilla extract)

Directions

• In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
• In a medium mixing bowl, combine all of the dry ingredients.
• Add the shredded zucchini and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
• Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. (This is the easiest way to handle the sticky batter.)
• Add the batter to a greased donut pan or mini donut pan.
• Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
• For the Espresso Glaze:
• Whisk together the powdered sugar with the espresso and vanilla until smooth. If it is too thick, then add a tiny bit of espresso at a time until it is a good consistency.
• Dunk the top of each donut into the glaze and then set aside to dry.
• In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
• In a medium mixing bowl, combine all of the dry ingredients.
• Add the shredded zucchini and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
• Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. (This is the easiest way to handle the sticky batter.)
• Add the batter to a greased donut pan or mini donut pan.
• Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
• For the Espresso Glaze:
• Whisk together the powdered sugar with the espresso and vanilla until smooth. If it is too thick, then add a tiny bit of espresso at a time until it is a good consistency.
• Dunk the top of each donut into the glaze and then set aside to dry.