Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Shred the zucchini and transfer to a nut milk bag or paper towel. Squeeze all the excess liquid than measure to one half cup packed full. Transfer to a large mixing bowl.
3. Add the coconut sugar, olive oil, apple sauce, vanilla and coconut milk to the zucchini bowl and mix to combine.
4. Then add the dry mix into the zucchini mix and fold to combine. Spoon or pipe batter into donut pan and bake for 12-15 minutes until donuts spring back when pressed. Remove from oven and cool slightly before transferring onto a cooling rack to cool completely.
5. To make the chocolate glaze, place coconut oil, maple syrup, cacao powder and vanilla extract in a small bowl and whisk together until smooth.
6. Dip the top of each donut into the chocolate glaze. Let then set slightly (about 5 minutes) before dipping donuts into your toppings. Let glaze set completely in the fridge before serving. Enjoy!