- 1 small zucchini, shredded (about 2 cups)
- 1/ 2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 2 tablespoons olive oil
- 1/ 2 cup pure maple syrup
- 1/ 2 cup unsweetened almond butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
For the Glaze
- 3/ 4 cup unsweetened cocoa powder
- 3/ 4 cup organic powdered sugar
- 2 1/ 2 tablespoons olive oil
- 1 1/ 2 teaspoons vanilla extract
- Sprinkles, cookie crumbs, toasted coconut flakes, or chocolate shavings, for garnish (optional)
Preheat oven to 350F degrees. Grease two donut pans with nonstick cooking spray.
Toss grated zucchini with kosher salt and drain over a fine mesh strainer to help draw out some of the excess liquid while preparing the batter.
Melt semisweet chocolate chips with olive oil in a medium heatproof bowl set over a small pot of simmering water. Whisk in maple syrup, almond butter, and vanilla extract until smooth and fully incorporated. Whisk in eggs.
Sift dry ingredients into chocolate mixture, then fold with a wooden spoon until no dry spots remain. Press grated zucchini with the back of a spoon to remove excess liquid, then fold drained zucchini into batter until well combined. Spoon 2.5 tablespoons batter into each donut well. Bake for 16 minutes. Transfer donuts to a cooling rack to cool completely. Repeat with remaining batter.
Make the Glaze
While donuts are cooling, sift cocoa powder and powdered sugar into a small bowl. Stir in olive oil, vanilla extract, and 2.5 tablespoons water until mixture is smooth and a thick but pourable consistency. If glaze is too thick, add 1/2 teaspoon water at a time until desired consistency is reached. Cover with a damp towel until ready to use. Dip donuts in glaze and allow excess to drip off. Top with sprinkles, cookie crumbs, or toasted coconut flakes, or chocolate shavings, if desired.
Store donuts in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.