Sugar Free, Gluten Free Chocolate Zucchini Donuts #TasteCreations

Friday was National Donut Day and I just couldn't let it pass without some way of celebrating. Since embarking on a sugar-free diet four months ago, I have been wanting to try to make donuts and this was a good reason to get out the coconut oil and give it a try!

Sugar Free Gluten Free Chocolate Zucchini Donuts

This was a complete experiment. I wanted the crispy edges you get on a fried donut and decided it was worth using my coconut oil for this purpose. I also wanted a rich flavor and considered using butter but decided to take it dairy-free and soy-free all the way. All in all, I am very pleased with how it turned out. To get an unbiased opinion, I took the donuts to a friend's gathering and it had good reviews from the nongluten-free, sugar-free folks as well.

These donuts have a bittersweet, dark delicious chocolate taste to them, which I adore, but if you are a milk chocolate fan, they may be too bitter for you. You can try using a different chocolate or more of the sugar substitute to sweeten up the batter for you.

So on National Donut Day I happily dirtied up my kitchen to make a few little treats that were so satisfying and delicious to this retrained tongue. I hope you enjoy them, too.

For those of you who can still indulge, check out the donut recipes below to make your sweet tooth happy. You are welcome.

Sugar-Free Gluten Free Chocolate Zucchini Donuts

For the donuts
1 c King Arthur Gluten Free Baking Mix
1/4 t salt
1/2 t baking powder
3 eggs
1/2 c shredded zucchini
1/4 c coconut oil, melted
1/4 c granulated sugar substitute (I used Truvia)
1/2 t pure vanilla
1 t cinnamon
1/2 t nutmeg

For the glaze
1/4 c sugar-free chocolate chips
2 T coconut oil

Melt enough coconut oil to cover the bottom of your kettle by 1". Heat until it reaches 350 on your candy thermometer. Add all the ingredients in a large mixing bowl and beat together by hand. Let the mixture rest for two minutes. When the oil is hot enough, use a scoop to scoop the batter into the hot oil. Cook for 3 minutes on each side. While the donuts are cooking, melt 2 T coconut oil and 1/4 c sugar free chocolate chips. Stir well, and set aside. The cooked portion of the donut will not be shiny. Some bubbles may appear on the uncooked side. Turn the donuts over and cook for an additional 2 minutes. Remove from the oil and drain on a grate or paper towels. Pour a little of the glaze over the warm donut. Continue to cook donuts until the batter is gone.

If you need to add liquid to make the batter more of a cake batter consistency, you can add almond milk, 1 teaspoon at a time. Stir well after each addition and let the batter rest.

If you are a food blogger who would like to join us each month (the first Monday of the month) please contact me at terri@terristeffes.com or ask to join our Facebook page.

Please check out the rest of our donut creations!