While I admit, I wasn’t sure it it was even doable, I thought at the very least I’d give it a go, and if worse came to worse, I’d just plunk the rest of the batter in a loaf pan, throw in some chocolate chips and call it a day.
With a few changes and additions to the original recipe, I came up with a result that works brilliantly I think. However, don’t expect these to be your typical thick and cake-like doughnut. They still most definitely resemble a muffin in texture and as you can see by the photos, they fail to achieve perfect roundness on the bottom. Giggle… Sorry. Immature of me I know.. If you look at them from a certain angle they almost look like mini bundt cakes.
I am a HUGE fan of chocolate and orange, and chocolate and anything actually but if you happen to not be, skip the addition of the orange. I’ll still love you and these will still taste amaze-ing, amaze-balls, you get the drift. Now, I also understand that if you live in the U.S. you are baking right now. Baking as in don’t even talk to me about turning on the oven, I can just bake on my counter top it’s so dang hot! So at the risk of overheating your house beyond what’s reasonable and healthy you may want to save these for a day that you can think about turning on your oven and not alienate the entire household with your desire for delicious baked goods.
We are fortunate to have cool nights here in the Pacific Northwest so whatever heat builds up during the day is usually dissipating by 11 or 12 at night. I have been know to bake in the dead of the night during hot summer months just simply because I can’t help it. I have issues I know.. My cousin recently on a trip home from living in Colombia for 2 years told me that Colombians don’t have ovens. No ovens… Can you imagine?? Shudder..
I digress. In order for these to look like proper doughnuts I felt that they needed to have a delicious chocolate glaze and some gorgeous toppings. Hence the chopped pistachios, walnuts, sprinkles and additional orange zest. You of course can ice them any way you’d like or not if you so choose. Either way you will be most glad you gave them a try. And while you’re at it thank your lucky stars you have an oven. Even if it’s one that’s taking it’s summer break..
Chocolate Orange Zucchini Doughnuts
Makes 16-18
Preheat oven to 350.
2 Eggs
1 Cup White Sugar
1/2 Cup Vegetable Oil
2 tsp. Vanilla Extract
1 Cup Grated Zucchini
2 T. Orange Zest
1 3/4 C. All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
For Glaze:
1/2 C. Heavy Whipping Cream
4 Oz. Semi Sweet Chocolate Chips
2 T. Corn Syrup
pinch of salt
1 C. Chopped Nuts, Pistachios, Walnuts or Sprinkles and additional Orange Zest
In the bowl of a mixer, beat the eggs until fluffy and light. Add the sugar slowly, fully incorporating, then add the oil, extract, zucchini and zest.
In a separate bowl, sift the flour, baking powder, soda, salt and spices. Add to the wet mixture and blend until fully combined.
Spray or butter two doughnut tins. Using a batter wand or a pastry bag, fill the tins halfway full of batter. Bake for 10-11 minutes until doughnuts spring back when touched or a toothpick comes clean.
Cool.
For the glaze: In a small saucepan combine the cream, chocolate, corn syrup and salt over low heat. Bring to a simmer, then whisk until smooth and chocolate is fully melted. Allow to cool for 15 minutes or so then begin dipping doughnuts in glaze. Sprinkle on the toppings.
