Coco is gearing up for another season of Musical theatre, and her audition is this evening. So basically, all we are hearing on the house is her audition song- “you’re never fully dressed without a smile” in full bravado with tons of choreography. I probably have to insta-story in so that you can see- it is just too funny.

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

We are also super into the school year grind, which means all of the homework and kumon and activities. When you first start that stuff up again it is exhausting. I feel bad for the kids, Pia especially seems so tired as she gets back into the swing of things- so, as I surprised them with a little treat when they got home from school today. Zucchini Donuts with Vanilla Espresso Glaze.

With all of the tons of zucchini that are still in the markets and the gardens (my mom has tons!) I am now brimming with ideas on how to use up the versatile veggie. Donuts seemed like a good place to start!

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

Espresso felt like the right way to follow it up! And I didn’t mean it like my kids need espresso frosting because they are so tired! I just happened to think that it would make for a great flavor combination, and I’m pretty confident that I was right since these were all devoured same day by my family of 4.

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

Zucchini Donuts with Vanilla Espresso Glaze- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup unsweetened coconut milk (from a carton)
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups All Purpose Gluten Free Flour (I use Bobs Red Mill)
  • ½ cup sugar (I use organic beet sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup hard packed shredded zucchini
  • 2 tablespoons melted coconut oil
  • Vanilla Espresso Glaze
  • 1¼ cups powdered sugar
  • 2 tablespoons espresso
  • 2 teaspoons vanilla bean paste (or vanilla extract)
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the shredded zucchini and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. (This is the easiest way to handle the sticky batter.)
  5. Add the batter to a greased donut pan or mini donut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. For the Espresso Glaze:
  8. Whisk together the powdered sugar with the espresso and vanilla until smooth. If it is too thick, then add a tiny bit of espresso at a time until it is a good consistency.
  9. Dunk the top of each donut into the glaze and then set aside to dry.

 

Print Recipe  

Coco is gearing up for another season of Musical theatre, and her audition is this evening. So basically, all we are hearing on the house is her audition song- “you’re never fully dressed without a smile” in full bravado with tons of choreography. I probably have to insta-story in so that you can see- it is just too funny.

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

We are also super into the school year grind, which means all of the homework and kumon and activities. When you first start that stuff up again it is exhausting. I feel bad for the kids, Pia especially seems so tired as she gets back into the swing of things- so, as I surprised them with a little treat when they got home from school today. Zucchini Donuts with Vanilla Espresso Glaze.

With all of the tons of zucchini that are still in the markets and the gardens (my mom has tons!) I am now brimming with ideas on how to use up the versatile veggie. Donuts seemed like a good place to start!

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

Espresso felt like the right way to follow it up! And I didn’t mean it like my kids need espresso frosting because they are so tired! I just happened to think that it would make for a great flavor combination, and I’m pretty confident that I was right since these were all devoured same day by my family of 4.

Zucchini Donuts with Espresso Glaze- Vegan and Gluten Free. From HeatherChristo.com

Zucchini Donuts with Vanilla Espresso Glaze- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup unsweetened coconut milk (from a carton)
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups All Purpose Gluten Free Flour (I use Bobs Red Mill)
  • ½ cup sugar (I use organic beet sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup hard packed shredded zucchini
  • 2 tablespoons melted coconut oil
  • Vanilla Espresso Glaze
  • 1¼ cups powdered sugar
  • 2 tablespoons espresso
  • 2 teaspoons vanilla bean paste (or vanilla extract)
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the shredded zucchini and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. (This is the easiest way to handle the sticky batter.)
  5. Add the batter to a greased donut pan or mini donut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. For the Espresso Glaze:
  8. Whisk together the powdered sugar with the espresso and vanilla until smooth. If it is too thick, then add a tiny bit of espresso at a time until it is a good consistency.
  9. Dunk the top of each donut into the glaze and then set aside to dry.