Maple-Glazed Zucchini Donut Holes
These Maple-Glazed Zucchini Donut Holes are moist, spiced, and topped with a sweet maple glaze—perfect for breakfast, snacks, or brunch!
Servings: 12 servings
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 ground
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons vegetable oil
Instructions
Prepare the Zucchini
- Wash and grate the zucchini. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible to prevent sogginess.
Mix the Dry Ingredients
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Combine the Wet Ingredients
- In a separate bowl, beat the eggs lightly. Add unsweetened applesauce, vegetable oil, vanilla extract, and maple syrup. Whisk until smooth and well blended.
Bring It All Together
- Pour the wet ingredients into the dry ingredients bowl. Add the grated zucchini and gently fold together using a spatula or wooden spoon until just combined. The batter will be thick and moist.
Preheat and Prepare Your Pan
- Preheat oven to 350°F (175°C). Lightly grease a mini donut hole pan or mini muffin pan to prevent sticking.
Fill the Pan
- Spoon the batter into the prepared pan, filling each cavity about three-quarters full.
Bake
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden and spring back when pressed.
Prepare the Maple Glaze
- Combine 1/4 cup maple syrup with 1 tablespoon water in a small saucepan. Warm over low heat until slightly thickened, stirring occasionally.
Glaze and Cool
- Let the donut holes cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush the maple glaze over each donut hole and allow glaze to set before serving.
Equipment
- Large Bowl
- Whisk
- Spatula
- Mini donut hole pan
- Small Saucepan
- Wire Rack
Notes
- Always squeeze out moisture from zucchini to avoid soggy donut holes.
- Use fresh cinnamon and nutmeg for the best spice flavor.
- Brush the maple glaze while the donut holes are warm for better absorption.
- Try adding chopped nuts or chocolate chips for variations.
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days refrigerated.