A healthy, power-packed breakfast!
Makes: 12 donuts
- 2/3 cups whole wheat flour
- 2/3 cups oat flour (or just oats ground fine in a food processor)
- 1/2 cup walnuts, ground in a food processor
- 1/3 cup cocoa powder
- 2 Tbs milled or ground flax seed
- 1 Tbs Cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup of shredded zucchini
- 1 cup dark chocolate chips
- 1/4 cup almond milk, or other non-dairy milk
- 1 cup unsweetened applesauce
- 3/4 cup stevia for baking
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- Preheat oven to 350.
- Combine first 9 ingredients in a large food processor (or a bowl with a hand mixer will also work well) and blend.
- Add zucchini and chocolate chips to the bowl.
- In a separate bowl, mix together all of the remaining ingredients, then pour into the food processor bowl and process until well-blended. Alternatively, mix with hand mixer for a couple of minutes.
- Divide mixture among 12 silicon donut molds. Bake for 20 minutes, or until a toothpick comes out clean
This recipe was adapted from a zucchini bread recipe that I love. While the zucchini bread by itself was good, it could easily be made better by adding some antioxidant rich walnuts, oat flour, and ground flax. Skipping the oil and will also make the heart and arteries much happier. As for the donut molds instead of a bread pan? Well, that’s just to make it look more breakfast-like! Plus, it becomes a single-serve grab-and-go that way.
I like to pair it with some mixed fruit to get a good, well-rounded breakfast. For a little icing, you could also melt some more dark chocolate and drizzle on top. I prefer to keep the sugars as low as possible, though, so I just keep mine plain and dunk in some coffee. Soft, delicious, and gentle on your heart and your waistline!