National Donut Day!
- ½ cup Coconut Oil
- ½ cup Raw Honey
- 6 whole Eggs
- 1 teaspoon Vanilla Extract
- ¾ cup Coconut Flour
- ¾ teaspoon Baking Soda
- ½ cups Chocolate Chips
- 1 Tablespoon Coconut Oil
- 1 medium zucchini, grated
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon freshly grated nutmeg
- ¾ cup granulated sugar
- 3 tablespoons coconut oil, melted
- 1¼ cups almond milk
- 2 large eggs, room temperature
- Coconut oil
- Chocolate chips
Heat your oven to 350 degrees and spray or butter a 6 cavity donut pan.
In a medium bowl combine all the dry ingredients and grated zucchini.
In a small bowl whisk together the milk, melted coconut oil and eggs.
Make a well in the center of the dry ingredients and pour in the wet. Using a rubber spatula combine well, making sure to scrape down the sides and bottom.
Pour the batter into the prepared donut pan, filling about ¾ of the way up. If using chocolate chips, place in the donuts once poured into the pan.
Bake for 10 minutes and let cool in the pan before removing to a cooling rack. Make sure to grease the pan again before repeating with remaining batter as it does stick a bit.
Let cool donuts cool completely before topping.
For the topping, melt the chocolate chips and coconut oil together. Dip each donut into the chocolate and set onto a tray lined with parchment paper. Place donuts into the fridge for the chocolate to harden. Enjoy!