Baked Zucchini Donuts

When I visit new cities, I always look for wonderfully Instagram-able spots to visit. Last week’s trip to New York city was no exception so when I knew I was heading to the big apple, I immediately reached out to an Instagram friend with a propensity for posting donut pictures.

Instagram is a strange networking tool but if you’re only using it for posting pictures, you’re doing it wrong. I’ve met some really interesting bloggers and foodies through Instagram that I hang out with IRL. Yes, meeting someone for coffee that you’ve only ever interacted with online can feel weird but I’ve gotten some fantastic recommendations out of it and even a few friends.

After spending less than a week at home following my New York food-cation, I was craving donuts again. In an attempt to stay healthy in the lead-up to my wedding next year, I opted for baked donuts rather than the traditional fried. Definitely less flakey but still delicious in a non-traditional cake-like way. Think of these as the perfect solution to when you feel like a naughty dessert but the side of your brain responsible for estimating the size of your waist starts to protest.  

The cinnamon glaze is a nice twist on the traditional sugary topping. Plus, who doesn’t love the combination of cinnamon and zucchini in a baked good? No seriously, do these people exist?


  • 10 Tablespoons of butter, softened
  • 1 Cup sugar
  • 2 eggs
  • 1 ½ Cup grated zucchini
  • 3 Cups flour
  • 4 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 2 Tablespoon cinnamon, separated
  • 1 ¼ Cup milk, separated
  • 2 Cups icing sugar
  • 1 Teaspoon vanilla extract

Recipe (Adapted from a recipe)

  • Preheat the oven to 350 degrees and grease a donut pan. Set aside.
  • In a large mixing bowl, cream butter and sugar. Mix in eggs and the grated zucchini. In a separate bowl, whisk together flour, baking powder, salt and 1 tablespoons of cinnamon. Fold wet ingredients into the dry ones until fully combined. Slowly add in 1 Cup of milk.
  • Scoop batter into a ziplock bag and clip one corner of the bag to facilitate pouring batter into the donut mold. Pour batter into mold, keeping the dough shape smaller than the size of the mold - it will expand when it cooks.
  • Bake for 15-18 minutes. Using a spoon, flip the donut in the mold and let cool. Transfer donuts to cooling rack and fill molds with remaining batter (you will do this twice to use up all the batter).
  • While donuts cool, mix icing sugar, remaining milk, remaining cinnamon, and vanilla extract. Once the donuts are completely cool, hold them upside down one at a time to dip in the glaze. Let dry on the cooling rack. Once the glaze starts to harden, dip them each once more for a thicker covering or dip the other side for a different effect.