Yay for finally getting back into the swing of things! I didn’t realize until I looked at the date of my last post how much time had gone by since posting about my desire to restart our food blog. Great timing on my part, since we have a new baby due any week now, but at least it is giving me a chance to work on something and still keep my feet up.
Anybody out there have zucchini in their garden? If so, then you know that zucchini plants can produce a huge amount that you can’t seem to give away fast enough. If not, learn a lesson from me: if you don’t want zucchini coming out of your ears, then don’t plant even one plant!
In the last month or so I have tried 5 new zucchini recipes along with the tried and true ones I’ve baked in years past. After harvesting 3 large and 1 medium green zucchini from our garden yesterday I had a desire this morning to try one of the new recipes. A little tweaking here and there and we had doughnuts for a yummy afternoon snack!
I really didn’t make many changes to the recipe, it was more of how I formed the doughnuts. I didn’t have a doughnut pan and didn’t want to deal with making a bunch of foil contraptions to use in a muffin tin so I just piped round circles (and a few bar shapes) onto the baking sheets. They aren’t much to look at when they are in that form (be thankful that I spared you the pictures because you may have been less interested in making them).
The only thing that surprised me was that they stayed fairly flat. My baked doughnut looked more like a regular doughnut cut in half. That may not have happened if they were in a doughnut pan because they would have fluffed up instead of spreading out. It didn’t change the taste, texture, or time it took to bake. It did make them softer though so instead of dipping them into the melted white chocolate icing I ended up drizzling it. And in honor of our soon to arrive baby girl, I added in just a bit of pink.
These are going to be a definite repeat at our house! We have to find something to use up all of that zucchini, right? Enjoy!
Chocolate Zucchini Doughnuts
Slightly Modified from: Inside Bru Crew Life
1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup applesauce
1/3 cup buttermilk
2/3 cup vanilla yogurt
1 cup shredded zucchini
1/2 teaspoon salt
2 cups flour
1/2 cup cocoa powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 /2 cup miniature chocolate chips
1 1/4 cups white chocolate chips
1 teaspoon shortening
Preheat oven to 375 degrees F.
Cream the butter and sugar until fluffy. Add in the applesauce, buttermilk, yogurt, zucchini, and salt and continue to cream.
Sift together the flour, cocoa powder, cinnamon, nutmeg, baking powder, and baking soda. Slowly add the dry mixture to the butter mixture. Stir in the miniature chocolate chips by hand; do not over mix.
Pour the batter into a large ziploc bag and cut off one corner. Pipe round doughnuts onto a baking sheet covered with silicone or parchment paper. (If using a doughnut pan, fill the cavities at least 3/4 full.)
Bake for 10-12 minutes. Let cool on pan for 2-3 minutes before removing to a wire rack to cool completely.
Place the white chocolate chips and shortening in a microwave safe bowl. Heat and stir in 30 second increments until chips are melted. If using other colors, make smaller batches of melted chocolate and add desired color. Drizzle doughnuts with white chocolate. Store in an air tight container.
Makes about 21 doughnuts (dependent on size and shape)