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Maple Zucchini Doughnuts With Date Frosting [Vegan]

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I wanted to make some zucchini bread but I decided I wanted to make it in doughnut form instead. They are baked rather than fried so they are really just like cake in the form of a doughnut. I love the size and shape and the baked edges that this makes. It's kind of reminiscent of muffin tops.

Maple Zucchini Doughnuts With Date Frosting [Vegan]

This Recipe is :

Dairy FreeSoy FreeVegan




  • 3½ Cups Flour. I used half whole wheat, half all purpose.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3 Cups Shredded Zucchini
  • 2 Cups Pure Maple Syrup
  • 1 Cups Chopped Pecans or Walnuts
  • 1 Cup Vegetable or Coconut Oil
  • 3 Tbs Ground Flax seed soaked in ¼ Cup Water for 5 Minutes
  • 1 Tbs Vanilla Extract

For the Date Frosting:

  • 1 Cup Dried Dates soaked in hot water for 10 minutes.
  • 2 or 3 Tbs Warm water
  • 1 Tbs Maple Syrup


  1. Preheat oven to 375.
  2. Mix all dry ingredients together. Flour, salt, baking soda and powder, nuts.
  3. Add zucchini to dry ingredients.
  4. Mix all wet ingredients together.
  5. Combine wet and dry ingredients.
  6. Spoon batter into doughnut pan.
  7. Bake for 12 to 15 minuted or until toothpick inserted in center comes out clean.

For the Date Frosting:

  1. Remove dates from water.  Save water.
  2. Place dates and maple syrup in food processor and blend until thick and fairly smooth.
  3. Add a little hot water as needed to thin if it is too thick..
  4. Spread on doughnuts.






Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes creating recipes that use fresh, whole, plant-based foods. She shares her fun and flavorful vegan recipes at Dora Daily. Along with cooking and baking, Dora loves to spend time in the garden, adventuring the countryside and promoting a kinder, greener, lifestyle.



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