Chocolate Orange Zucchini Doughnuts

In the bowl of a stand mixer, beat the eggs until fluffy and light. Add the sugar slowly, mixing until fully incorporated, then add the oil, extract, zucchini and zest. Mix to combine.

In a separate bowl, sift the flour, baking powder, baking soda, salt and spices. Add the dry ingredients into the wet mixture and blend until fully combined.

Preheat oven to 350 F. Spray or butter two 12-count doughnut tins (recipe makes 16-18). Using a batter wand or a pastry bag, fill the tins halfway full of batter. Bake for 10-11 minutes or until doughnuts spring back when touched or a toothpick inserted into the center of one comes clean. Remove pans from oven and set on a rack. Allow doughnuts to cool.

For the glaze: In a small saucepan combine the cream, chocolate, corn syrup and salt over low heat. Bring to a simmer, then whisk until smooth and chocolate is fully melted. Remove pan from heat. Allow chocolate to cool for 15 minutes or so then begin dipping the top of the doughnuts in glaze. Set them on a sheet of parchment paper or a rack. Sprinkle on nuts, sprinkles and/or the additional orange zest. Allow chocolate to set.