These paleo chocolate zucchini donuts taste rich and indulgent, but are free of gluten and refined sugar. They make a deliciously guilt-free breakfast (or dessert)!
Let’s do this Monday thing! Donuts brighten even the ugliest of days. . .
Remember margarine? More specifically, remember when we were supposed to be eating margarine instead of butter?
I grew up in a margarine house; the first time I tasted real butter I didn’t actually know what it was and had to ask my mother why it tasted so much better than our regular “butter.”
She just laughed at me.
I don’t know how old I was when butter became acceptable but the fact that something that was so unhealthy for years is now something we’re allowed in our diets gives me hope that someday sugar will become acceptable again, too.
Like, maybe in 10 years we’ll all wake up and find out kombucha and coconut oil cause night blindness and we’re supposed to eat refined sugar because it’s good for ulcer prevention.
Really. Can you even imagine if candy were a health food?
Until that glorious day comes I will try to moderate my sugar intake. At least to an extent.
Fortunately, it’s totally possible to have treats that are indulgent but aren’t full of refined sugar.
Take these paleo chocolate zucchini donuts. They’re totally gluten free AND refined sugar-free. But they’re still totally decadent!
If I don’t miss the sugar I can almost promise you won’t either.
I’ve been eating these donuts for breakfast (and afternoon snacks, and dessert) since last week and they taste like they’re unhealthy but I don’t have that terrible sugar crash that accompanies a regular donut. I can totally live with that.
My only regret is not buying a donut pan sooner so I could have been eating paleo chocolate zucchini donuts for the last year instead of the last week.
I have a lot of time to make up for.
Whether sugar is ever determined to be a health food or not, I will NOT abandon one of my favorite vices. (Gluten is tied with sugar for number one.) So worry not! My blog is not going paleo. I’ll be back Thursday with a delightfully sugary treat. But if you’re looking for something a bit more on the healthy side, check out these raw vanilla bean macaroons.
Enjoy your week!
- 1 cup finely grated zucchini
- 2 eggs + 1 egg yolk, at room temperature
- 6 tablespoons raw honey
- 1/4 cup coconut oil, measured at room temp, then melted
- 3 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons coconut oil, measured at room temperature, then melted
- 1/4 cup raw cacao powder
- 3 tablespoons full-fat coconut milk
- 2 tablespoon raw honey
- 1 1/2 teaspoons arrowroot powder
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Generously grease a 14-cavity donut pan with coconut oil. Set pan aside.
- Gently squeeze some of the liquid out of your zucchini—it doesn’t need to be completely dry. Place the zucchini, eggs, egg yolk, honey, coconut oil, lemon juice, and vanilla in a medium mixing bowl and stir until well combined.
- Combine the remaining donut ingredients in another medium mixing bowl and stir to combine. Add the zucchini mixture to the flour mixture and stir until zucchini is just incorporated (don’t over-mix or your donuts will end up oily).
- Divide the batter between the prepared donut cups. Bake 8 to 10 minutes, until a toothpick inserted into the donuts comes out clean.
- Cool in pans for 15 minutes, then invert onto a wire rack to cool before glazing.
- Combine all ingredients in the top of a double boiler set over barely simmering water. Heat, whisking constantly, until mixture is smooth and has thickened slightly.
- Dip the donuts in the frosting or spread the frosting on top. Serve and enjoy.
Adapted from Paleo Desserts for Dummies