Maple-Glazed Zucchini Donut Holes

There’s something truly delightful about bite-sized treats that deliver a burst of flavor in every mouthful. Enter these Maple-Glazed Zucchini Donut Holes—a perfect harmony of moist zucchini, warm spices, and a sweet maple glaze that will have you reaching for seconds (and thirds!). Whether you’re craving a unique breakfast option, a snack to brighten your afternoon, or a charming addition to your brunch table, these donut holes check all the boxes. They bring together wholesome ingredients with a touch of indulgence, making them a must-try recipe for any season.

Why This Recipe Is a Must-Try

If you love creative ways to sneak veggies into your treats, these Maple-Glazed Zucchini Donut Holes are a game-changer. Zucchini is wonderfully mild in flavor but adds incredible moisture and softness to baked goods, which means these donut holes stay tender and flavorful. Plus, using a combination of all-purpose and almond flour gives them a delightful texture that’s both light and satisfying.

The warm spices—cinnamon and nutmeg—complement the subtle sweetness of the zucchini and maple syrup glaze beautifully. And speaking of glaze, this recipe’s maple glaze is easy to prepare and adds just the right amount of sweetness without overpowering the natural flavors. This treat is not only delicious but also versatile: perfect for serving at family gatherings, as a quick breakfast on-the-go, or a cozy snack with your afternoon tea.

If you’re a fan of baking with zucchini but want to try something different from the usual zucchini bread, these donut holes offer an exciting twist. They’re also a fantastic way to use up that abundant summer zucchini harvest. For something similar but with a seasonal twist, you might also want to check out this Pumpkin Muffins recipe that’s packed with fall flavors.

Ingredients

• 2 cups grated zucchini (squeezed dry)
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons vegetable oil

How To Make Maple-Glazed Zucchini Donut Holes

Step 1: Prepare the Zucchini

Start by washing and grating the zucchini. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This step is crucial because it prevents the donut holes from becoming soggy and ensures they bake up perfectly tender yet firm.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combining these ingredients well will help distribute the leavening agents and spices evenly throughout your batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs lightly. Add the unsweetened applesauce, vegetable oil, vanilla extract, and maple syrup. Whisk these together until smooth and well blended.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Add the grated zucchini and gently fold everything together using a spatula or wooden spoon. Be careful not to overmix; stir just until the ingredients are combined. The batter will be thick and moist.

Step 5: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Lightly grease a mini donut hole pan or a mini muffin pan to prevent sticking.

Step 6: Fill the Pan

Spoon the batter into the prepared pan, filling each cavity about three-quarters full. This allows room for the donut holes to rise without overflowing.

Step 7: Bake

Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. The tops should be lightly golden and spring back when pressed gently.

Step 8: Prepare the Maple Glaze

While the donut holes bake, combine 1/4 cup maple syrup with a tablespoon of water in a small saucepan. Warm over low heat until slightly thickened, stirring occasionally. This simple glaze will add a shiny, sweet coating.

Step 9: Glaze and Cool

Once the donut holes are out of the oven, let them cool in the pan for 5 minutes before transferring them to a wire rack. While still warm, brush the maple glaze generously over each donut hole. Allow the glaze to set for a few minutes before serving.

Expert Tips

• Don’t skip squeezing the zucchini: Excess moisture can make the batter too wet and cause the donut holes to be dense or soggy.
• Use fresh spices: Ground cinnamon and nutmeg lose potency over time. Fresh spices will give a more vibrant flavor.
• Try almond flour for texture: The addition of almond flour adds a subtle nuttiness and helps keep these donut holes tender.
• Brush glaze while warm: The glaze sticks better and soaks in slightly if applied to warm donut holes.
• Don’t overbake: Keep an eye on them during the last few minutes of baking to avoid drying them out.
• For the perfect muffin-like texture: This recipe shares similarities with zucchini bread batters, so feel free to experiment with baking times and pan shapes.

Variations and Customizations

• Nutty upgrade: Add 1/4 cup chopped walnuts or pecans to the batter for crunch and extra flavor.
• Spice it up: Increase cinnamon to 1 1/2 teaspoons or add a pinch of ground cloves for a deeper spice profile.
• Chocolate lovers: Stir in mini chocolate chips or drizzle melted chocolate over the glazed donut holes for an indulgent treat.
• Citrus twist: Add the zest of one lemon or orange to the batter for a bright, fresh note.
• Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend, ensuring the almond flour remains the same.
• Maple glaze alternatives: Try a simple powdered sugar glaze or a cream cheese frosting for a richer topping.

How to Store Leftovers

Store any leftover Maple-Glazed Zucchini Donut Holes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, place them in the refrigerator where they will stay fresh for up to 5 days. To enjoy them warm, simply reheat in the microwave for 10-15 seconds or pop them in a warm oven for a few minutes. If freezing, wrap each donut hole individually in plastic wrap and store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQ

Can I use zucchini without squeezing out the moisture?

It’s best to squeeze out the moisture from the grated zucchini to avoid a soggy batter and dense donut holes. Excess water can throw off the texture and baking time.

Is almond flour necessary in this recipe?

While you can omit almond flour and use all-purpose flour only, almond flour adds a wonderful moistness and subtle nutty flavor that enhances the overall texture of the donut holes.

Can I make these donut holes vegan?

You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace the maple glaze with a simple vegan glaze made from powdered sugar and plant-based milk. Adjust baking time as needed.

What’s the best way to reheat the donut holes?

Microwaving for about 10-15 seconds is quick and effective. For a crispier exterior, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

Conclusion

These Maple-Glazed Zucchini Donut Holes are a delightful fusion of wholesome ingredients and sweet, comforting flavors. Their tender crumb and warm spice notes make them an irresistible snack or breakfast option that’s easy to whip up any time you have zucchini on hand. The sticky maple glaze adds a perfect finishing touch, elevating these bite-sized treats beyond ordinary baked goods. Whether you’re baking for family, friends, or just yourself, this recipe offers a delicious way to enjoy zucchini in a new and exciting form. Happy baking!

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