I am writing this from New York where I am for a few days. I am loving having a break from the 3-ring circus chaos that my life has become! But ohhhh, my poor parents. Coco is sick with the Stomach flu, and Pia is working on fighting off the nastiest cold that is going around Seattle (I am fighting it too.)

I will be back in a few days, and hopefully everyone is feeling normal by then.

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

We are also totally back into the school year grind, which means all of the homework and activities are in full swing until Coco and I leave for Vancouver. When you first start that stuff up again it is exhausting. I feel bad for the kids, Pia especially seems so tired (she is growing like a weed) as she gets back into the swing of things. I also feel like I deserve a little reward with all the things I am juggling on top of work! (currently trying to set up house in Canada for next month- wow, it’s a lot.) So, I made treats the other day! Zucchini Donuts with Vanilla Espresso Glaze. They were so good that I have promised to make them when I get home this week too!

With all of the tons of zucchini that are still in the markets and the garden, I am now brimming with ideas on how to use up the versatile veggie. Donuts seemed like the very best way to do that.

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

And Espresso and coffee in all caffeinated forms is my best friend these days, so that had to be added. It also happens to make for a great flavor combination, which was proven when 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  

I am writing this from New York where I am for a few days. I am loving having a break from the 3-ring circus chaos that my life has become! But ohhhh, my poor parents. Coco is sick with the Stomach flu, and Pia is working on fighting off the nastiest cold that is going around Seattle (I am fighting it too.)

I will be back in a few days, and hopefully everyone is feeling normal by then.

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

We are also totally back into the school year grind, which means all of the homework and activities are in full swing until Coco and I leave for Vancouver. When you first start that stuff up again it is exhausting. I feel bad for the kids, Pia especially seems so tired (she is growing like a weed) as she gets back into the swing of things. I also feel like I deserve a little reward with all the things I am juggling on top of work! (currently trying to set up house in Canada for next month- wow, it’s a lot.) So, I made treats the other day! Zucchini Donuts with Vanilla Espresso Glaze. They were so good that I have promised to make them when I get home this week too!

With all of the tons of zucchini that are still in the markets and the garden, I am now brimming with ideas on how to use up the versatile veggie. Donuts seemed like the very best way to do that.

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

And Espresso and coffee in all caffeinated forms is my best friend these days, so that had to be added. It also happens to make for a great flavor combination, which was proven when 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.