These chocolate doughnuts are sweetened entirely with fruit and baked, not fried, so you can enjoy this healthy treat as a dessert, snack or even for breakfast!
Pre-heat your oven to 350 degrees F and grease your doughnut tin extremely well (coconut oil is recommended). Mix up your flax egg and set aside.
Gently stir in the zucchini and then add the apple cider vinegar and gently mix again. Spoon into prepared doughnut tins making the batter level with the pan and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
When finished baking, leave in the doughnut tins for 10-15 minutes and then loosen with a knife and remove from the tin and place on a cooling rack. Store muffins in a covered container for 1-2 days refrigerated or 3-4 days refrigerated.
Add all ingredients to a small sauce pan and stir over medium-high heat until the date paste breaks down completely and the mixture is very smooth. A potato masher or immersion blender can help with this.
Cool, then thin as needed with additional non-dairy milk.
*RECIPE NOTES: Be sure to use 100% pure stevia (see this post for more info) * If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. * I recommend using spelt flour and unsweetened almond coconut milk as it's why I used and results may vary with other flours or dairy-free milks although feel free to experiment * Unless you don't mind a slight banana flavor to these muffins, I recommend using a small perfectly ripe or just under-ripe banana