Cream Cheese Glazed Zucchini Donuts

Ingredients

• FOR THE DONUTS:
• 1-½ cup Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ½ teaspoons Cinnamon
• 4 Tablespoons Unsalted Butter, melted
• 1 whole Egg
• ¾ cups Sugar
• ¾ cups Greek Yogurt
• 2 teaspoons Vanilla
• 1-¼ cup Zucchini, Shredded And Squeezed Of Excess Liquid
• FOR THE GLAZE:
• 4 ounces, weight Cream Cheese
• 9 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla
• 4 Tablespoons Milk (or Enough To Reach Desired Consistency For Glaze)

Preparation Instructions

Preheat the oven to 350ºF. Grease the wells of a donut pan with nonstick cooking spray. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a medium bowl, whisk together butter, egg and sugar until thick and creamy. Add the yogurt and vanilla, stir until homogeneous.

Add the wet ingredients to the dry ingredients and stir until 80% combined. Add the zucchini and fold until the batter is combined.

Fill the donut wells 3/4 full with the batter and bake 18-20 minutes. Allow the donuts to cool completely before removing them from the pan and dipping them in the glaze.

To make the glaze, heat the cream cheese in the microwave approximately 30 seconds, until warm and melty. Add the powdered sugar and vanilla to the cream cheese and stir until combined. Add the milk and whisk until you’ve reached your desired consistency.

Adapted from the Basic Muffin recipe at Cook’s Illustrated.