Chocolate Pistachio Zucchini Donut
Chocolate Pistachio Zucchini Donut (V + GF + DF); a HEALTHY and delicious breakfast on-the-go!
Servings: 6 large donuts
Ingredients
- 1 cup zucchini shredded
- 1 cup fresh spinach
- 1/4 cup pistachios + more for topping
- 1/2 cup coconut milk
- 1/2 cup agave
- 2 tbsp coconut oil
- 1/2 cup apple sauce I used homemade apple sauce
- 1 cup flour gluten-free
- 1/2 cup 100% cocoa powder I used Valrhona
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.
- Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.
- Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
- Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.
- Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
- Add the dry mix into the zucchini mix and fold to combine.
- Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.
Notes
This batter makes 6 large size donuts plus a small loaf of bread or 6 mini-muffins.
Nutrition
Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 361mg | Potassium: 323mg | Fiber: 4g | Sugar: 15g | Vitamin A: 537IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3mg