- TM 6
- TM 5
- TM 31
Ingredients
Zucchini Donuts
- 150 gram Zucchinis, cut into 3 cm pieces
- 120 gram water
- 40 grams coconut oil
- 60 grams raw sugar, Mill first
- 200 grams non dairy milk
- 1 egg
- 2 level teaspoons vanilla extract
- 200 grams gluten free flour
- 1 1/2 level teaspoons baking powder
- 1 1/2 level teaspoons cinnamon
- 1/4 level teaspoons ginger spice
- 1/2 level teaspoons Nutmeg
Cinnamon Sprinkles
- 40 grams raw sugar
- 1 level teaspoons cinnamon, ground
Icing
- 4 level tablespoons icing sugar, mill raw sugar or replace with milled xylitol
- 3 level teaspoons Boiling water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place zucchini in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl
Add 120g water to the mixing bowl and cook 8 min /100 /speed 0.5. Whilst cooking preheat oven to 170 c and lightly grease a 12 donut tray. - When the zucchini has finished cooking then drain the mix through a sieve - strain well. Clean and dry the mixing bowl
- Add 60 grams raw sugar or monkfruit to the bowl. Mill 12 secs/ speed 9
Add 60 coconut oil to the bowl - melt 2 mins /50/speed 2
Add the zucchini into the mixing bowl.
Add mylk ( hemp milk - cookidoo recipe) & spices. Mix 6 secs/ speed 4.
Add egg mix 10 secs/speed 4
Add flour and baking powder
Mix 16 seconds speed 4 
"Gentle stir setting" The mix should be runny enough to then pour and divide between the donut holes.- Bake for 20 - 25 minutes at 170 c until cooked and golden. Meanwhile clean your mixing bowl.
- allow donuts to cool for 5 minutes and then lighly loosen with a knife and transfer to a wire rack. Now for the topping...
- Add 4 tablespoons of milled raw sugar with boiling water in a small dish. Mix well to make a runny paste. Add more water if necessary. Brush tops of donuts with the icing
- Add 40 grams raw sugar and 1 teaspoon of cinnamon.
Mill 10 seconds/speed 8
Pour into a small bowl. Now dip the donuts into the sugar. Sprinkle with extra cinnamon to taste.
Eaten best fresh & warm. Enjoy
Cinnamon sugar topping
Tip
Adapted from Vegetabler Sweet Bakes Collection UK
Can use milk of choice. This recipe made hemp milk - a cookidoo recipe from Plant to Plate. Can substitute milk for another alternative choice. Can substitute sugar for xylitol.
Variation : add 2 tablespoons cacoa or dutch cocoa for a chocolate version
If zucchinis are out of season cooked pumpkin can be switched.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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