There’s something truly magical about recipes that combine unexpected ingredients to create something delightful and delicious. Today, I’m excited to share with you a recipe that does just that: Maple Chocolate Zucchini Donuts.
I first discovered this recipe during a family trip to Vermont, a state renowned for its maple syrup. We visited a small, charming farm where we enjoyed a variety of maple-infused treats. Among them were these donuts, which immediately caught my attention due to their unusual combination of ingredients. When I took my first bite, I was blown away by the moist, rich chocolate flavor perfectly complemented by the subtle sweetness of maple syrup. It was a revelation!
Maple Chocolate Zucchini Donuts are an excellent way to sneak some vegetables into your diet while indulging in a sweet treat. The grated zucchini not only adds moisture but also gives the donuts a soft texture that is simply irresistible. This recipe has become a family favorite, especially during the fall when zucchinis are in abundance.
Over the years, I’ve made a few tweaks to the original recipe to suit our tastes. For instance, I love using whole wheat flour instead of all-purpose flour for a slightly nuttier flavor and added health benefits. If you prefer a less sweet donut, you can reduce the amount of white and brown sugar without compromising the taste. Additionally, I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm, spicy kick that pairs wonderfully with the chocolate and maple flavors.
One of the things I love most about this recipe is its versatility. You can make a batch of these donuts ahead of time and freeze them for a quick breakfast or snack. They also make a lovely addition to a brunch spread or a fun treat to share at a potluck. And don’t forget to get creative with the toppings! While the maple glaze is fantastic on its own, you can also add sprinkles, chopped nuts, or even a dusting of powdered sugar for a bit of extra flair.
I hope you enjoy making and eating these Maple Chocolate Zucchini Donuts as much as my family and I do. They’re a delicious way to celebrate the flavors of fall and a delightful treat that’s sure to please both kids and adults alike.
Preparing Maple Chocolate Zucchini Donuts
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Ingredients
- 1 cup semi-sweet chocolate chips
- 1 1/2 teaspoons salt
- 2 cups whole wheat flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup maple syrup
- 3 eggs
- 1/2 cup coconut oil
- 6 tablespoons dark cocoa powder
- 1 1/2 teaspoons baking soda
- 2 cups grated zucchini
- 1/2 cup brown sugar
- 1/2 cup white sugar
Topping
- 4 tablespoons maple syrup
- 1/2 cup white chocolate chips
Directions
- In a medium bowl, combine the dry ingredients with a fork.
- In a larger bowl, use a mixer to beat together the white sugar, brown sugar, eggs, vanilla extract, coconut oil, maple syrup, and grated zucchini.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until you achieve a smooth batter.
- Transfer the batter into a greased and floured donut pan, filling each cavity about three-quarters full.
- Bake in a preheated oven at 350°F for 10-12 minutes, or until a toothpick inserted in the thickest part comes out clean. Avoid overbaking to prevent dryness.
- After baking, place the donuts on a cooling rack.
- For the topping, melt the white chocolate chips in a glass measuring cup in the microwave, stirring every 30 seconds until fully melted (around 1 minute). Mix in the maple syrup and drizzle over each donut.
- Add sprinkles immediately if desired. For thicker icing suitable for piping, use less maple syrup.
- Enjoy your donuts!
Storing Suggestions:
Store the donuts in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To maintain their freshness, you can also freeze the donuts for up to 3 months; just make sure to wrap them individually before placing them in a freezer bag.
FAQs:
Can I use a different type of flour?
Yes, you can substitute whole wheat flour with all-purpose flour or a gluten-free flour blend. However, the texture and taste might slightly vary.
How do I make the donuts vegan?
To make the donuts vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan chocolate and sweetener alternative.
Can I add nuts to the batter?
Absolutely! You can add chopped nuts like walnuts or pecans to the batter for extra crunch and flavor. Just fold them in gently before spooning the batter into the pan.
How do I prevent the donuts from sticking to the pan?
Ensure your donut pan is well-greased and floured before adding the batter. You can also use a non-stick spray specifically designed for baking.
What if I don’t have a donut pan?
If you don’t have a donut pan, you can use a muffin pan instead. The baking time might vary slightly, so keep an eye on them and check for doneness with a toothpick.
Can I use a different type of oil?
Yes, you can substitute coconut oil with other oils like vegetable oil, canola oil, or melted butter. Each will impart a slightly different flavor and texture.
Maple Chocolate Zucchini Donuts
Ingredients
- 2 cups whole wheat flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup maple syrup
- 6 tbsp dark cocoa powder
- 1 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup white sugar
- 3 eggs
- 1/2 cup coconut oil
- 2 cups grated zucchini
- 1 tsp vanilla extract
- 1/2 cup brown sugar
Topping:
- 1/2 cup white chocolate chips
- 4 tbsp maple syrup
Instructions
- In a medium bowl, use a fork to blend the dry ingredients together.
- In a larger bowl, beat together the white sugar, brown sugar, eggs, vanilla extract, coconut oil, maple syrup, and grated zucchini using a mixer.
- Gradually add the dry ingredients to the wet mixture until a smooth batter forms.
- Spoon the batter into a greased and floured donut pan, filling each cavity about three-quarters full.
- Bake in a preheated oven at 350°F for 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean. Be careful not to overbake to avoid dryness.
- Once baked, remove the donuts from the oven and transfer them to a cooling rack.
- For the glaze topping, melt the white chocolate chips in a glass measuring cup in the microwave, using 30-second intervals and stirring between each until fully melted (approximately 1 minute). Stir in the maple syrup, then drizzle over each donut.
- Add sprinkles immediately if desired, so they adhere to the glaze. For a thicker icing suitable for piping, use less maple syrup.
