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Whole Wheat Baked Meyer Lemon Zucchini Donuts
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Description
I made a lemon zucchini loaf a few months ago and it was fantastic, so it would taste great donut-style as well, right?
I brought these donuts to Pasadena on New Year’s Eve after we camped for the Rose parade for our breakfast on New Year’s Day. They were so amazing on a cold forty-degree California morning as we watched the parade go by us on Colorado Boulevard!
Ingredients
- FOR THE DONUTS:
- 2 Tablespoons Coconut Oil, Divided
- ½ cups Greek Yogurt
- 1 Egg
- 2 Tablespoons Almond Milk
- 1 whole Zucchini, Shredded
- ½ cups Organic Sugar
- 3 Tablespoons Meyer Lemon Juice
- 1 teaspoon Salt
- 1-½ cup Whole Wheat Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Baking Soda
- FOR THE GLAZE:
- ¼ cups Cream Cheese
- 2 Tablespoons Meyer Lemon Juice
- 1 Tablespoon Vanilla
- ½ cups Powdered Sugar
Preparation
Preheat the oven to 350ºF.
Mix 1 tablespoon coconut oil, Greek yogurt, egg and almond milk. Fold in the zucchini, sugar and lemon juice. Add the salt, whole wheat flour, baking powder and baking soda.
Use the remaining 1 tablespoon coconut oil to grease the donut trays. Use a spoon to put the dough in the greased trays.
Bake at 350ºF for 11-13 minutes. Let the donuts cool for 20 minutes.
Stir ingredients for glaze. Dunk the donuts in glaze and let rest for 5 minutes before enjoying.
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