"Donuts. Is there anything they can't do?"
— Matt Groening
Zucchinis are such a great vegetable because it has very little flavour which mean that you can add it to so many other things and you'd never know it was in there! With these doughnut however, you'll see the specks of green from the zucchini, but you most certainly won't taste it! Let's get started!
Ingredients:
1/2 cup (90g) - Shredded zucchini (after water has been squeezed out)
1 cup (130g) - All purpose flour
1 tsp - Baking powder
1/4 tsp - Baking soda
1/4 tsp - Salt
1/3 cup (65g) - Granulated sugar
1 tsp - Cinnamon
1/4 tsp - Nutmeg
1/4 tsp - Ground ginger
3 tbsp (45g) - Greek yogourt
1 egg
1 tsp - Vanilla extract
1/3 cup (65g) - Almond milk
Icing (optional):
3-5 tbsp - crushed pineapple in juice
1/2 cup - 1 cup - Icing sugar
Directions.
Preheat the oven to 350 degrees.
Lightly grease two doughnut trays ans set aside.
With a grater, shred half of a medium-sized zucchini, or any size until you have half a cup of shredded zucchini after you have squeezed out the water. You can use a cheese cloth, a dish cloth, a sieve, or even your hands. Try to squeeze out as much water as possible. Set aside.
In a bowl, sift all the dry ingredients together. Use a whisk to completely incorporate the ingredients. Set aside.
In another bowl, add the Greek yogourt, egg, vanilla extract and almond milk. Whisk until fully combined.
Add the shredded zucchini to the wet mixture and stir until incorporated.
Add the wet mixture to the dry and mix. The batter will seem very stiff at first, and you might be tempted to add more liquid. Don't! It will loosen up very quickly. Continue mixing until it does.
When your batter is ready, you can pipe or pour it into your greased doughnut pans.
Put into your oven and bake for 12-15 minutes. When they are ready, place the trays on your counter and allow them to cool for 10 minutes before taking them out to properly cool on a rack.
While the doughnut are cooling, you can being to make the icing.
Combine the icing sugar with some of your crushed pineapple in juice until you have a consistency that isn't too thick or too thin. It should run like water, but it also should stand at attention like cement!
Dip one side of the doughnuts into the icing and place back on the cooling rack with a tray underneath to catch any drops. Place in the fridge for 30 minutes. Dip again. Place them back in the fridge for an additional 30 minutes.
They are ready to be devoured! Enjoy!
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