Easy Zucchini Baked Donuts

 These Easy Zucchini Baked Donuts are fast and easy to make. Moist and delicious, made with Greek Yogurt and shredded Zucchini. The perfect snack or breakfast treat.

Make them special and top with a light cream cheese glaze. 

Easy Zucchini Baked Donuts

If you have ever planted Zucchini then you know what a not so lovely plant it is. They are huge and prickly and have giant leaves. How many times have I said “ouch” and maybe a few more choice words!

While trying to move a few leaves aside to get a zucchini!

But they produce if you are lucky so many veggies, depending of course on how many plants you have. Sometimes small which are perfect for a yummy Pasta Dish, and if you prefer medium zucchini then why not make a delicious Zucchini Parmesan.

And if you are like me you always seem to find a large if not huge zucchini hidden out of sight. My mother-in-law would leave these on purpose to seed for the next summer.

Large zucchini are perfect for making Zucchini Patties or a Breakfast Sweet Loaf or even these soft delicious Zucchini Cake Donuts.

And of course you can’t forget to pick a few flowers and make one of the best Appetizers ever, Stuffed Zucchini Flowers.

I had a few ideas in my head for the fate of this years oversized zucchini,  but I ended up making these Zucchini Donuts. My husband is always looking for something not too sweet for breakfast, and these ended up being perfect.

How to make Zucchini Baked Donuts

• In a medium bowl whisk together flour, baking powder, baking soda, salt, and sugar.
• In another bowl stir together the melted butter, egg, greek yogurt and milk until combined then add the shredded zucchini and gently stir to combine.

• Add the wet ingredients to dry ingredients and mix just until smooth.
• Fill the donut pan almost full.
• And bake. Let the baked donuts cool completely before frosting.

I also wanted something a little more on the healthier side too. So with the addition of zucchini, why not add a little Greek Yogurt? In my opinion the yogurt gives them an extra softness and a yummier taste.

You can’t beat baked donuts for how quick and easy they are,  20 minutes and they are made, baked and on the table. Can’t get much better than that.

How to easily fill a donut pan

I find the easiest way to fill the pan is with a pastry bag. Just pour the batter into a pastry bag with a round tip and fill the donut pan almost full. Or you could also use a small spoon to fill the pan.

What is the difference between baked and fried donuts

The difference between a baked donut and a fried donut is not just the cooking method but also the dough. A baked donut is made with a batter (which is much looser than a fried donut) that is leavened with baking powder.

They are then baked in a Donut Pan.

A fried donut is a dough (rather than a batter) and is usually made with yeast that helps them to rise. They can be formed by hand or cut with a round Donut Cutter.

The donuts are then fried in hot vegetable oil, drained on paper towels and usually dipped or sprinkled with sugar.

Zucchini Donuts

I decided to give them something a little extra, so I glazed them with a light cream cheese frosting and a sprinkling of chopped nuts, which I must say was the perfect extra.

A cup of tea or coffee and you have the best afternoon snack or why not serve for an extra special breakfast!

How long do Baked Donuts last?

As long as the donuts are stored (without frosting) in an airtight container, they will last 2 days at room temperature. If they are frosted then place in an airtight container and refrigerate, they should keep for 6-7 days.

They can also be frozen, be sure to place in an airtight freezer container or bag. They will last 2-3 months. Of course any mouldy donuts should be thrown out.

So when you are looking for something sweet but healthier than your average donut. I think you will love these soft, fast and easy Zucchini Baked Donuts. Enjoy!

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5 from 7 votes

Easy Zucchini Baked Donuts

Homemade fast and easy Healthy Baked Zucchini Cake Donuts. Made with zucchini and greek yogurt. Spread with a delicious light Cream Cheese Frosting.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Donuts

Calories 215kcal

Author Rosemary Molloy

Ingredients

FOR THE DONUTS

• 1 cup flour (130 grams)1 cup flour (130 grams)
• 3/4 teaspoon baking powder3/4 teaspoon baking powder
• 1/4 teaspoon baking soda1/4 teaspoon baking soda
• pinch saltpinch salt
• 1/3 cup sugar (65 grams)1/3 cup sugar (65 grams)
• 3 tablespoons butter melted and cooled3 tablespoons butter melted and cooled
• 1 egg1 egg
• 1/2 teaspoon vanilla1/2 teaspoon vanilla
• 3 tablespoons greek yogurt plain3 tablespoons greek yogurt plain
• 1/4 cup + 1 tablespoon milk1/4 cup + 1 tablespoon milk
• 1/2 cup shredded zucchini (squish out excess moisture before measuring) (110 grams)1/2 cup shredded zucchini (squish out excess moisture before measuring) (110 grams)

FOR THE FROSTING

• 3 tablespoons powdered/icing sugar3 tablespoons powdered/icing sugar
• 1/2 cup light cream cheese*1/2 cup light cream cheese*
• 1/2 teaspoon vanilla1/2 teaspoon vanilla
• 2 tablespoons milk2 tablespoons milk

* Remove from fridge 30 minutes before using. Add more or less sugar and or milk depending on how thick you want the icing.

Instructions

• Pre-heat oven to 350° (180° celsius).  Lightly grease and flour a 6 donut hole baking pan.

FOR THE DONUTS

• In a medium bowl whisk together flour, baking powder, baking soda, salt, and sugar.
• In a medium bowl stir together melted butter, egg, greek yogurt and milk until combined then add zucchini and stir gently to combine.
• Add wet ingredients to dry ingredients and mix just until smooth.
• Pour batter into a pastry bag with a round tip, or with a spoon fill the donut pan almost full. Bake approximately 10 minutes. Let cool completely before frosting.

FOR THE FROSTING

• Whisk powdered/icing sugar, cream cheese, vanilla and milk until smooth. Spread on cooled donuts. Enjoy!

Nutrition

Calories: 215kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 118mg | Potassium: 165mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg

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Updated from July 14, 2016.