Make this delicious and healthy donut your new favorite breakfast on the go! Rich, delicious, and moist, this recipe is also vegan, gluten-free, dairy-free, and refined sugar-free.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 cup (packaged) grated and pressed dry zucchini
- 1 cup Fresh spinach
- ½ cups Agave
- 2 tablespoons coconut oil
- ½ cups Applesauce
- ½ cups Coconut milk
- ¼ cups Pistachios, and more for garnish
- 1 cup Flour, Gluten Free
- ½ cups 100% cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon baking powder
- ¼ teaspoons Sea salt
Preparation
Grate the zucchini and transfer them to a paper towel. Squeeze out all the excess liquid then measure up to 1 full cup. Transfer to a bowl.
Cut the spinach into small pieces, as small as possible. Add to bowl of zucchini. Add the agave, coconut oil, applesauce, and coconut milk to the bowl of zucchini and toss to combine.
Using a food processor (or mortar and pestle, that’s what I used), crush the pistachios into small pieces. I like to leave some larger pieces and some very thin ones, especially for sprinkling on top. Add pistachios (set aside some for garnish) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
Add dry mix to zucchini mixture and fold to combine. Pour batter into greased donut pan and bake in 375ºF oven for 15 minutes or until toothpick inserted comes out clean.
