Sweet Baked Zucchini Doughnuts with Cinnamon Maple Glaze – made with shredded zucchini, whole wheat flour, cinnamon, and just a hint of ginger. These little treats are baked to perfection, then dipped in a rich brown butter glaze infused with coffee and cinnamon. Honestly, there’s nothing not to love about these adorable, spiced summer doughnuts. They’re the perfect way to put that extra zucchini to good use!

Happy Friday, and happy weekend! Oh, and happy summer too! Can you believe it’s already Father’s Day weekend? It feels wild, but with summer in full swing and so many fun celebrations ahead, I can’t help but feel excited!

Summer baking has me extra pumped this year. My goal? To use up all that fresh summer produce and share tons of new ice cream recipes!

And I think we’re starting things off on a major high note with these fun baked doughnuts.

The idea for this recipe actually popped into my head just a few days ago—I loved it so much that I tested it and am sharing it now, only days later. I’m so excited about these doughnuts!!

I’ve been wanting to make doughnuts for a while now. I knew I wanted them to be baked and perfect for summer. I had a bunch of ideas, but the second a zucchini doughnut crossed my mind, I was sold. Such a fun twist on zucchini bread—and trust me, these are way more delicious!

The Details

Step 1: Shred the zucchini
You can use zucchini or yellow summer squash—both work great! (I actually prefer summer squash a tiny bit more.)

The key to baking with zucchini? Squeezing out all that extra moisture. Just spread the shredded zucchini on a kitchen towel and wring it out as best as you can.

Step 2: Make the batter
This part’s pretty simple. First, mix the wet ingredients: melted coconut oil, maple syrup, eggs, and vanilla. Then, stir in the shredded zucchini.

Now for the dry ingredients—I love using whole wheat pastry flour, along with baking powder, cinnamon, ginger, and salt. Mix it all together!

Once the batter’s ready, bake it in a doughnut pan. No doughnut pan? No problem! Make doughnut holes using a regular muffin pan or a mini muffin pan—either works just fine.

Step 3: Make the cinnamon maple glaze
I took inspiration from my Cinnamon Spiced Sugar Cookies and apple fritters and landed on a buttery maple glaze with cinnamon and a hint of coffee. It’s just browned butter, maple syrup, powdered sugar, instant coffee, and cinnamon.

Not too strong, not too sweet—just perfect. Especially when slathered over a warm doughnut.

Delicious! Whip these up this weekend for Dad—he’ll love them!

I promise these doughnuts are amazing—such a great treat that you’ll enjoy all the way through fall!