Try these gluten-free protein-rich chocolate zucchini fritters today! A delicious healthy treat!
Course: Dessert | Cuisine: American | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 12
Ingredients
- 2 large bananas - mashed
- 2-4 tablespoons. coconut milk or milk of your choice
- 3 servings of vegan chocolate protein powder - Nuzest
- 1/2 tsp. baking soda
- 2 tablespoons. coconut flour
- 6 egg whites
- 1/4 cup cocoa powder or cocoa powder - unsweetened
- 1 large zucchini - grated
- 1 C. yeast
- 3 tablespoons. cocoa nibs - optional
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1/3 cup coconut oil
- 6 tablespoons. cocoa powder - unsweetened
- 1/3 cup coconut butter
Instructions
- For the donuts, mash the bananas, add the egg whites, and mix well. Add protein powder, coconut flour, cocoa powder, and mix well until all lumps are removed.
- Shred the zucchini in the dough and mix well. Mix well and let stand 2 minutes before adding the milk of your choice.
- Stir in milk (starting with 2 tablespoons) cocoa nibs, baking powder, and baking soda. Mix well.
- Create 12 donut holes by tearing strips of parchment paper and rolling them into balls.
- Spray the muffin pan well with a non-stick spray and add the parchment balls in the center.
- Pour into the donut mixture and bake at 350F for 20 minutes.
- Take the donuts out of the oven and let them cool slightly.
- Remove the donuts with a knife and place them on a cooling rack. Please transfer to the refrigerator and allow it to cool completely.
- Once the donuts have cooled, make the chocolate icing.
- Melt the coconut oil and coconut butter together. Add cocoa powder and mix well, removing all lumps.
- Dip the cold donuts in the frosting, immediately placing them on a cooling rack to harden them. It will happen quickly. If you want to coat the other side, you can do it now.
- Store in the refrigerator.
Nutrition
Calories 156 | Fat 10g | Carbohydrates 11g | Fiber 4g | Sugar 3g | Protein 7g
Source: bitesofwellness.com
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