Mini Zucchini Spice Donuts

Who knew you could sneak veggies into a donut ? ➡ ? and it could still taste soooo good?!

? So if you’ve got a sweet tooth, try this one out for size!

This delightful treat is ✅ dairy free, packing healthy fats and perfect for any day of the week!




Serving Size: 1 donut
  • Protein - 5 g
  • Carbs - 4 g
  • Fat - 13 g


  • 1 medium zucchini, shredded
  • 1/4 teaspoon salt
  • 2 tablespoon ghee or grass fed butter, melted
  • 1 egg, lightly beaten
  • 1/2 teaspoon + 1/4 teaspoon vanilla extract, divided
  • 1 cup almond flour
  • 2 tablespoon arrowroot powder
  • 3 tablespoons + 1 teaspoon granulated sweetener of choice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 2 ounces Kite Hill cream cheese (sub for neufchâtel)
  • 2 tablespoon almond milk
  • roasted/toasted nuts of choice

Cooking Utensils

  • sieve or fine mesh strainer
  • 8-count silicone donut mold
  • 2 mixing bowls


  1. Preheat oven to 325F.
  2. Place zucchini in a sieve and sprinkle with salt. Mix to combine and then let drain for at least 15 minutes. Press on zucchini to release as much liquid as possible.
  3. In a mixing bowl, add the wet ingredients: ghee/butter, egg, 1/2 teaspoon vanilla. Mix and fold in the shredded zucchini. Set aside.
  4. In a separate mixing bowl, add the dry ingredients: almond flour, arrowroot, 3 tablespoons sweetener, baking powder and spices. Mix until well combined and there are no clumps.
  5. Add the wet ingredients to the dry and use a spatula to fold it all together. The consistency should be thick but soft enough to place in the donut molds.
  6. Spoon the batter in to the molds. Bake for 20-22 minutes until a toothpick can be inserted without batter sticking to it. They should be golden brown and firm to the touch. Remove and let cool on a baking rack for 10-15 minutes.
  7. Option to leave the doughnuts as is OR you can make a homemade frosting! See below!


Vanilla Butter Cream Frosting 

  1. In a mixing bowl, whisk the cream cheese with 1 teaspoon sweetener until well combine. Add in the almond milk and 1/4 teaspoon vanilla extract. Whisk again until frosting is completely smooth.
  2. Spread over the cooled donuts and sprinkle with nuts.


  • If you’re big on sweets, reduce the amount of sweetener to 2 tablespoons in the dry mix.
  • I used Monk Fruit sweetener for the frosting and Pyure Stevia Organic Blend for the dry mix.
  • You may also use a mini muffin mold if you don’t have a donut mold.
  • Keep these refrigerated in an airtight container for up to 4 days.


Additional Information

Approximately 150 calories per donut with cream cheese frosting (not including nuts)

Calories may vary depending on brands of ingredients, substitutions and serving size.

Approved for Ketogenic, Gluten Free & Dairy Free Lifestyles

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