How To Make Zucchini Pancake Donuts

Sometimes repeating your tried and tested recipes is the best. Sometimes repeating old recipes can become a little boring. Sometimes both of those things is true – so what do you do then? Come up with a little twist on the same reliable recipe which feels new and exciting, that’s what. A great example of such transformation are these zucchini pancake donuts.

It’s pretty much the same recipe as my fluffy zucchini pancakes but I’ve substituted the hazelnut meal for some seed meal (made from pepitas and sunflower seeds blitzed in a food processor), slightly increased the maple syrup (because you won’t drizzle these with syrup before eating) and also added some fruit. This now makes them nut free and perfect for kids’ school lunchboxes. And because everything is better when in donut form, I’ve used my Wilton mini donut pan (always a good idea!).

What’s in these zucchini pancake donuts?

Well, all good things, obviously. As you know from my other zucchini posts, we’ve been blessed with a wonderful zucchini crop this summer and we’ve been using zucchini in everything. It’s at a point at the moment where the kids ask: “Mum, why do we eat zucchini at every meal?” Because it’s organic, delicious, obviously.

Lately, I’ve been listening to the Happier with Gretchen Rubin podcast. It’s a recent discovery for me but one that I’ve enjoyed a lot (I even have a brand spanking new shortcut on my iPhone which starts playing the podcast as soon as I get into my car in the morning!). If you follow me on Instagram, you may know that I’ve already put together my “20 for 2020” list, a list of 20 concrete goals for 2020 (rather than New Year resolutions, which I think is a great idea as I can absolutely see how being specific about what you want to achieve this year makes it easier to reach). If you’re interested, I’ve included things like:


Dry ingredients

1 cup wholemeal spelt flour or wholemeal flour (I have used either in this recipe and both work fine)
1/2 cup seed meal (I used a mix of pepitas and sunflower seeds)
2 tsp baking powder
1 tbsp tapioca
1.5 tsp speculaas spices (or substitute cinnamon)
pinch of salt

Wet ingredients

2 eggs
3 tbsp macadamia oil
3 tbsp maple syrup
1 1/4 cup milk
1 tsp vanilla paste or extract
1 cup shredded zucchini (no need to squeeze it out)
155 g fresh (not frozen) cherries or berries or other fruits


Blitz 1/2 cup of pepitas seeds and 1/2 cup of sunflower seeds in a food processor. (You may end up with a little more than the 1/2 cup required.) Alternatively, you can deliberately blitz more of each (like I do) and store the remainder in a glass jar at room temperature. It will keep for a while.

Pre-heat the over to 180C.

Remove stones from the cherries, if using. Cut cherries in halves or quarters.

Mix together all the dry ingredients in a large bowl and set aside.

Whisk together all the wet ingredients (except for zucchini) in a large measuring cup or a bowl.

Pour all the wet ingredients into the bowl containing the dry ingredients and mix gently until just combined.

Mix in the shredded zucchini until well combined.

Gently mix in the cherries, or berries, or other fruit/chocolate chips.

The mixture will be quite runny but that’s ok.

Pour into a 12-hole mini donut pan (you will have a little extra – use them to make a couple of small cakes, or mini muffins).

Bake for 15 minutes or until set.

Cool and enjoy!