Description
Make this delicious and healthy donut your new favorite breakfast on the go! Rich, delicious and moist, this recipe is also vegan, gluten-free, dairy-free and refined-sugar-free.
Ingredients
- 1 cup (packed) Shredded And Squeezed Dry Zucchini
- 1 cup Fresh Spinach
- ½ cups Agave
- 2 Tablespoons Coconut Oil
- ½ cups Apple Sauce
- ½ cups Coconut Milk
- ¼ cups Pistachios, Plus More For Topping
- 1 cup Flour, Gluten-free
- ½ cups 100% Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoons Sea Salt
Preparation
Shred zucchini and transfer to a paper towel. Squeeze all the excess liquid then measure to 1 cup packed full. Transfer to a bowl.
Chop spinach into tiny pieces, basically as small as you can. Add to the zucchini bowl. Add agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
Using a food processor (or mortar and pestle, which is what I used), mash pistachios into smaller pieces. I like to leave some pieces bigger and some real fine, especially to sprinkle on top. Add pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
Add the dry mix into the zucchini mix and fold to combine. Pour the batter into a greased donut pan and bake at 375ºF for 15 minutes or until an inserted toothpick comes out clean.
