Chocolate Zucchini Blender Doughnuts (Flourless!)
Soft, moist blender doughnuts made with zucchini, banana, and avocado, with a nut-free swap that makes them school and daycare safe.
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Servings: 12 doughnuts
Calories: 152kcal
Equipment
- Blender
- 12-cavity doughnut pan
- Piping bag or zip-top bag optional, a cookie scoop or spoon works fine
- Wire cooling rack
Ingredients
- 1 cup zucchini cut into chunks (no need to peel)
- 1 banana
- ½ avocado remove flesh from skin
- 2 eggs
- ½ cup peanut butter or sunflower seed butter or pumpkin seed butter to make nut-free
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 pinch salt
- ½ teaspoon baking soda
- ⅓ cup chocolate chips
- coconut oil or olive oil to grease pan
Toppings
- yogurt drizzle or pipe yogurt on top
- sprinkles option to add a few sprinkles
- chocolate chips option to add a few chocolate chips on top
- hemp hearts to sprinkle on top
Instructions
- Preheat the oven to 350°F (175°C) and grease a doughnut pan.
- Add the cut-up zucchini, banana, avocado, eggs, peanut butter (or seed butter), maple syrup, vanilla, cocoa powder, salt, and baking soda to a blender.
- Blend until completely smooth, scraping down the sides as needed. Add the chocolate chips into the blender and stir in.
- Scoop the batter into the doughnut pan, filling each cavity about three-quarters full.
- Bake for 20-22 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
- Decorate the donuts with your child! Pipe or drizzle yogurt on top, add a few sprinkles, chocolate chips, or hemp hearts!
Notes
Did you make this recipe? I'd love to hear from you! Leave a comment below!
Nutrition
Calories: 152kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 258mg | Fiber: 3g | Sugar: 10g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg