Cakey, low calorie, healthy, baked zucchini donuts topped with a creamy cashew butter! The ultimate snack.
Donuts donut donuts!! Glazed, strawberry frosted, double chocolate… how about zucchini? And nope, donuts do not need to be fried. I love donuts just as much as the next person but this recipe is to.die.for.
Donuts can be healthy and delicious too!!!! Better yet you do not need to get messy with a deep fryer because these donuts are baked! I got my donut pan from amazon, I will link it here. I like this because it is silicone so it makes it easier to pop the donuts right out!
These donuts are very similar in taste to my zucchini bread that I am obsessed with!! They are a bit more moist though..which is a terrible word but always means great things when it comes to a baking products!! For this recipe I used both coconut flour and Aunt Jemima pancake mix! I really like replacing flour with these alternatives! 1/4 cup of coconut flour is equivalent to 1 cup of flour so you need far less! Pancake mix is great for baking because it acts the same as flour but it is a bit less dense and less calories! I have used Kodiak Cakes, Krusteaz mixes in the past, this time I just purchased the Aunt Jemima Complete Pancake Mix (this is the mix that you just have to add water to) I figure that I get enough protein in during the day and decided against the protein pancake mixes this time around!
Ingredients needed for the healthy baked zucchini donuts:
- 1 zucchini
- Liquid Egg whites
- Nutmeg
- Cinnamon
- Vanilla Extract
- Sugar and Stevia Sugar Blend
- Brown Sugar Splenda Blend
- Coconut Flour
- Aunt Jemima Complete Pancake Mix
- Light Butter, I use I Can’t Believe It’s Not Butter
- Baking Soda
- Baking Powder
- Water
- Cashew Butter for topping **optional but I HIGHLY recommend this one
This butter is delicious I am so in love. If you don’t have any cashew butter for topping I think any nut butter would work. You can also make your own frosting, use some Pillsbury frosting… anything will work here! You can even eat them plain if you desire!
When it comes to making these it is important to mix the dry and wet ingredients separately then combine them! Once the batter is done you can distribute it into the pans. I sprayed the donut pans before hand to ensure that they did not stick!! I used two donut pans that made 6 donuts each! To fill the pans I used a spoon, however, you can fill a plastic bag, cut off the tip, and pipe the mixture into the pans if you find this easier! Once you have the pans filled you can bake at 350 degrees for 15 minutes! Make sure you let the donuts cool first otherwise they may fall apart when you try to pop them out!!
After a day or two I usually will go ahead and freeze these. With the zucchini adding moisture I do not want them going bad! When I want one I take it out and it will defrost within 10 minutes, I pop it in the toaster oven, and top with my nut butter! I am just drooling thinking about the one that I get to have for dessert tonight:)
Tag me if you try these! Trust me when I say you will LOVE them.
Healthy Baked Zucchini Donuts
Cakey, low calorie, healthy, baked zucchini donuts topped with a creamy cashew butter! The ultimate snack.
Ingredients
Wet Ingredients
- 1 zucchini 174 grams
- 46 grams Liquid Egg whites
- 6 grams Sugar and Stevia Sugar Blend
- 8 grams Brown Sugar Splenda Blend 2 tsp
- 1 tsp Vanilla Extract
- 28 grams Light Butter I use I Can't Believe It's Not Butter, 2 tbs
- 1/2 cup water
Dry Ingredients
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 28 grams Coconut Flour 1/4 cup
- 100 grams Aunt Jemima Complete Pancake Mix
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Toppings
- 10 grams Cashew Butter for topping **optional but I HIGHLY recommend this one
Instructions
- Preheat your oven to 350 degrees. Spray 12 donut pans with cooking spray.
- Using a food processor or a knife, finely chop the zucchini
- Combine all of the wet ingredients.
- Combine all of the dry ingredients.
- Add the dry ingredients to the wet and mix just until combined.
- Using a spoon or a piping bag divide the mixture into the 12 donut pans.
- Bake for 15 minutes or until a toothpick comes out clean.
- Let the donuts cool completely and take out of the pan.
- Top with nut butters, frosting, sprinkles, whatever you want!
Notes
**you may want to freeze these after a few days so the moisture from the zucchini does not cause them to go bad. They defrost super quick and are sooo good with a little toast on them!
***nutrition does not include Cashew Butter
Nutrition Information
Yield
12Serving Size
32 gramsAmount Per Serving Calories 53Total Fat 1.3gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 251.1mgCarbohydrates 8.7gFiber 1.2gSugar 2.5gProtein 1.6g