Zucchini, avocado, banana donuts


The DONUT challenge

A friend of mine asked me if I would be interested to come up with some donut recipes. He was putting together a new venture, to start a new brand called “Fit Donuts”.

Of course I said yes :o) I have a very strong interest combine different veggies in my treats and desserts. I have used zucchini in muffins and bread, and I thought why not use it in donuts as well, and mix it with avocado and banana. To be hones, the recipe is not purely my creation, I have come across similar recipes online but I think anyhow, everything is already out there in the endless world of internet.

So for the past 4 weeks, I have been making the same recipe over and over again. I started experimenting with both coconut flour and almond meal. Using both in one type of donut, but also making a batch of donuts with each. I liked both, but as I think cooking should be fun and easy and healthy of course, this time the coconut flour was the chosen one.

I also experimented with adding Matcha powder to donuts, hoping to get a darker green colour, but in order to get that I would have needed to add too much and the taste of Matcha would have been overpowering. I chose to go for pure vanilla instead.

After accepting the donut challenge, I was sure I could step into the kitchen utilities store the day after, buy the forms and get down to business. But Brussels seemed not to know much about donuts or its forms.

I did not let this experience slow me down. After all, I had the ingredients ready and waiting for me at home, so I gave the first batch of my donuts a heart form instead. I just could not leave this form in the store, with Valentines’ day getting closer and all. :o)

Hearty “donuts” done, I dove into online world and ordered my first donut forms, which arrived already a few days later. It’s amazing what a fantastic era we live in! Don’t you think?


Now I have worked on my recipes and I’m finally satisfied with the results. And I’m also eager to try some other new recipes. I also decided to make the frosting for both types of my donuts, though the date-chocolate frosting for me is too sweet. Next time I would go for the bitter – dark chocolate glazing instead.

So here are the recipes in case you feel like diving into a new challenge as well:

Zucchini, avocado, banana donuts


  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • 1 cup of coconut flour, about 110 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • a pinch of Himalayan salt
  • coconut oil for greasing the forms


I’m using Thermomix for my dough but you can use a food processor or blender, whatever you have handy at home.

  • Heat up the oven for 180 C (about 350 F).
  • Cut the zucchini in junks and add to the bowl

For Thermomix user: 5 seconds / speed 4 for about 3 times as you need to scrape down the bits of zucchini so it will be grated evenly. Then add avocado and bananas and work for 10 seconds / speed 4 twice, just to be sure all gets smashed and nothing is stuck to the walls of your bowl.


If you use a food processor or blender, you might need to blend it a bit longer, but the most important thing is to get the zucchini finely grated and the rest to the smoothie-like dough.

  • Then add everything else and mix it well.
  • Grease the forms as otherwise you will lose some of the yummy donuts dough stuck to the form.
  • Bake in the middle of the oven for about 40 min.
  • It makes about 12 donuts


Lemon frosting

  • 100-150 g coconut butter (coconut flesh ground into a spreadable paste)
  • ½ lemon peel, grated
  • 1 tsp honey
  • Juice of 1 lemon


  • Add the coconut butter into the small bowl and that bowl to a larger one with hot water to melt the butter.
  • Add the grated lemon peel, the juice and honey.
  • The result will be a nice and sour frosting. If you have a sweet tooth, you might want to add more honey or any other sweetener of your choice.
  • Spread it on the cooled donuts and put into the fridge.
  • They will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

Chocolate version of zucchini, avocado, banana donuts

  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • ½ cup coconut flour, about 60 g
  • ½ cup cocoa powder, about 60 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • pinch of Himalayan salt
  • coconut oil for greasing the forms

For directions see the instructions above.

Caramel chocolate frosting

  • 20-15 dates, soaked in water for about 1 hour.
  • 2-3 tbsp. raw cocoa powder
  • 2 tbsp. cashew butter


  • Soak the dates, drain the water and put them into your Thermomix or food processor together with the other ingredients and process them until you get a smooth paste.
  • Spread it onto the cooled chocolate donuts and put into the fridge.
  • The donuts too will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

What are you waiting for, try them and let me know how it went!


Mint bite

Mint bite

Last summer I was looking for recipes where I could use peppermint from the garden and I found this, Quick & Raw Peppermint slice on Food Matters website. As I did not have all the original ingredients I needed to adjust the recipe a bit and the outcome was delicious.

Here is what I did:

For the bottom layer

½ cup (1,2 dl) almonds

2 tbsp melted coconut oil

½ cup cacao

12 small dates

Put everything into the food possessor and let it work until it turns into the sticky crumble, press it into the dish. Mine was 25×17 cm. Place it into the freezer and start with the mint layer.

For the mint layer:

1 cup (2,4 dl) soaked cashew nuts. Ideally soaked overnight but in the case of emergency, when you just need something sweet and fast ;o) you can also use cashew nuts without soaking or I soak them for an hour or two

¼ cup (0,6 dl) coconut milk

¼ cup melted coconut oil

¼ cup shredded coconut

2 handfuls of mint leaves (or as much you wish to use :o)

1-2 tbs honey or agave syrup (can be left out if you do not have an extremely sweet tooth as my family has ;0)

Put everything into the food possessor and process until smooth. Place over the bottom layer and smooth until even, then put it back to the freezer and prepare the chocolate drizzle.

Chocolate drizzle

2 tbs melted coconut oil

2 tbs coconut powder

1 tbs honey or agave syrup

Mix everything together and drizzle over the cake. I did put it back into the freezer and took it out about 30 min before  it was time to eat.