Glazed Chocolate Zucchini Cake Donuts

adapted from: Sweet Peas and Saffron

2 c. cake flour

3/4 c. sugar

1/2 c. unsweetened cocoa powder

2 tsp. baking powder

1 tsp. salt

1 c. zucchini, shredded

3/4 c. buttermilk

2 eggs, lightly beaten

2 Tbl. unsalted butter, melted

Chocolate Glaze (Enough for 12 donuts)

From: Jenn@eatcakefordinner

1 1/2 c. powdered sugar

4 Tbl. unsweetened cocoa powder

1/2 tsp. meringue powder, opt. (helps the icing harden more)

2 tsp. vanilla

2-3 Tbl. milk

Almond Glaze (Enough for 12 donuts)

From: Jenn@eatcakefordinner

1 1/2 c. powdered sugar

1/2 tsp. meringue powder, opt. (helps the icing harden more)

1/2 - 3/4 tsp. almond extract

1 tsp. vanilla extract

2-3 Tbl. milk

Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, cocoa powder, baking powder and salt. Squeeze excess water from shredded zucchini and add to flour mixture. Toss to evenly coat zucchini with dry mixture. Add the buttermilk, eggs and melted butter. Stir until just combined. Batter will be very thick and you might think it won't come together, but it will.

Grease donut pan with cooking spray. Spoon batter into donut pan, filling almost full. Bake for 8 minutes or until top springs back when lightly touched or a toothpick inserted comes out clean. Cool in pan for 5 minutes. Transfer donuts to a wire rack and cool completely. Dip the bottom half of the donut (which will now be the top) into the glaze and top with sprinkles, if desired. Place on a wire rack and allow icing to harden. Makes 12-13 donuts.

For the Chocolate Glaze: This makes enough for all of the donuts, so if you want to also make the Almond Glaze, cut this in half. Combine powdered sugar, cocoa and meringue powder. Add the vanilla and 1 Tablespoon of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Dip donuts immediately.

For the Almond Glaze: This makes enough for all of the donuts, so if you want to also make the Chocolate Glaze, then cut this in half. Combine the powdered sugar and meringue powder. Add 1/2 teaspoon almond extract, vanilla extract and 1 Tablespoon of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Taste and add up to another 1/4 teaspoon of almond extract, if desired. Dip donuts immediately.