Baked Zucchini & Apple Donuts ~ Gluten-free & vegan option

Baked, not fried…zucchini and apple donuts.

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I finally tried my donut baking pan and am so glad. This recipe for baked donuts is also my Grandma’s Zucchini Bread & Muffin recipe. For some reason, it seemed like a good choice for baked donuts.

I used a different egg replacer for the egg-free option, juice from garbanzo beans…and it worked perfectly. I will definitely be using that again soon.

This recipe can be made gluten-free by simply replacing the all-purpose flour with a gluten-free baking mix like King Arthur Gluten-Free Flour Blend, Bob’s Red Mill Gluten-Free All-Purpose Flour, Pamela’s Artesian Gluten-Free & Vegan All-Purpose Flour, or a homemade gluten-free flour blend.

*Remember, with Bob’s Red Mill or some homemade mixes, you will need to add 2 1/4 tsp of Xanthan Gum or Guar Gum to the recipe.

To Make Zucchini & Apple Donuts, You Will Need:

• eggs or an egg substitute
• oil
• vanilla
• sugar  (I used beet sugar in my gluten-free donuts)
• zucchini
• an apple
• flour ~ If using gluten-free flour, add  2  1/4 tsp Xanthan Gum or Guar Gum if it is not included in the ingredients on the package
• cinnamon
• baking soda
• baking powder ~ corn-free if needed
• salt
• walnuts (omit for nut-free)
• powdered sugar
• milk or dairy-free substitute, I used soy milk
• vanilla extract, optional

You might also enjoy my GF Chocolate Chip Baked Donuts!

Print Recipe

Baked Zucchini & Apple Baked Donuts    

Delicious baked zucchini & apple donuts that are baked not fried. Enjoy donuts any day for breakfast, brunch, and snacks.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: baked zucchini and apple donuts, breakfast, corn-free, dairy-free, gluten-free, healthy snacks, nut-free, soy-free

Servings: 15 Donuts

Calories: 297kcal

Author: Mary Krick

Ingredients

• 3 eggs egg substitute if necessary, I used 6 Tbs of garbanzo bean juice and 1/2 Tbl Ener -G Egg Replacer with 2 Tbs warm water
• 1 cup oil
• 2 tsp. vanilla
• 2 1/4 cups sugar  
• 2 cups zucchini grated
• 1 apple peeled and chopped finely
• 3 cups flour If using gluten-free flour add  2 1/4 tsp Xanthan gum or Guar Gum
• 3 tsp. cinnamon
• 1 tsp. baking soda corn-free if needed
• 1/4 tsp baking powder
• 1 tsp salt
• 1 cup chopped walnuts omit for nut-free

Instructions

• Preheat oven to 350

  Prepare donut baking pans with a non-stick spray.
• In a small bowl add flour, cinnamon, baking soda, baking powder, salt, and walnuts. Mix. Set aside.
• In a large mixing bowl add eggs or egg substitute, oil, vanilla, and sugar. Mix well.
• Mix in zucchini and apples.  Add flour mixture and stir until mixed. Be sure to not over mix, it will make your donuts tough.
• Pour into prepared donut baking pans.
• Bake for 20-25 minutes. Gluten-free took the full 25 minutes in my oven.
• Remove from baking pan and let donuts reach room temperature on wire racks.  Drizzle with icing or sprinkle powdered sugar...or do both!
• Icing:
• 1 cup powdered sugar
• 2 tbs milk or dairy-free substitute, I used soy milk
• 1/2 tsp vanilla extract, optional
• Whisk together ingredients and drizzle over the donuts.

Notes

I used beet sugar in my gluten-free donuts

Corn-free baking powder

Nutrition

Serving: -1Donut | Calories: 297kcal | Carbohydrates: 53g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 140mg | Fiber: 2g | Sugar: 32g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

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