Gluten Free Chocolate Donut with Zucchini

Instructions

Preheat oven to 350°F (static) or 325F (convection). Spray or lightly oil donut pan (here's a link to the one I use), or line mini muffin pans with papers.

Grate zucchini then press in a sieve or colander to release excess liquid. Spoon out onto paper towels, then cover with another layer of paper towels and press to blot remaining liquid.

Measure and mix together milk and lemon juice in small bowl; set aside to curdle.

Whisk together gfJules Flour, baking soda, baking powder, cocoa, salt, cinnamon, nutmeg and cardamom.

Add these ingredients together in a large mixing bowl: oil, maple syrup, eggs, vanilla and sugar, beating to combine. Slowly stir in the dry ingredients followed by the curdled milk. Lastly fold in the shredded zucchini.

Soft and moist baked donuts cooling before icing.

For Baked Donuts:

Fill donut pan with even amounts of batter, leveling with the top of the pan and smoothing the batter with a rubber spatula. Bake for 20 minutes or until a toothpick comes out nearly clean – start checking for doneness at 15 minutes.

(Recipe makes enough for 6 large donuts + 14 mini muffins.)

For Fried Doughnut Holes:

Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F). *Note: a candy thermometer is super helpful to ensure the oil reaches and stays at the right temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain uncooked on the inside.

Once the oil has reached 325-350°F, using a small cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until browned on all sides – approximately 4 minutes total. I suggest starting with only one doughnut hole as a test, cooking with a timer and checking to see if it is cooked through so you know exactly how long they will need to cook, since size of the doughnut hole and temperature of the oil will cause variations in cook time.

Once cooked, immediately remove doughnuts with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil.

Quickly transfer to a bowl of colored sugar and roll to completely coat the doughnuts or set aside to cool if icing later.

Once the doughnuts have cooled, prepare the icing by whisking sifted confectioner’s sugar with milk, starting with only one tablespoon milk and adding more only if and as much as is needed to spread or drizzle on doughnuts. Add food coloring, if desired. If the icing gets too thin, simply stir in more confectioner’s sugar until the proper consistency is reached.

Drizzle or spoon on top of donuts or dip doughnut holes into the icing, if you find that method easier.

For Mini Muffins:

Spoon into mini muffin pans (makes approximately 48) and bake for 15-16 minutes or until a toothpick inserted into a muffin comes out clean – start checking for doneness at 14 minutes.