Chocolate Olive Oil Baked Donuts
Rate
(1)

Details

Prep time 35mins
Cook time 26mins
Serves or Makes: 18

Recipe

  • 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)

Method

  • Step 1

    Preheat oven to 350F degrees. Grease two donut pans with nonstick cooking spray.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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

Method

  • Step 1

    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.

  • Step 2

    Store donuts in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.