Whole Wheat Zucchini Banana Bread Doughnuts

by Rachel | Studio Cuisine on September 10, 2012

I love it when a completely unfounded recipe test turns out oh-so-well.

I had all the makings for a perfect zucchini and banana dessert on hand: brown over-ripe bananas, zucchini, eggs, baking powder, salt, sugar, and flour. You heard me right, I was out of my beloved whole wheat flour. I had one measly half cup left. Then, by a stroke of luck, I remembered that a graduate school classmate had kindly gifted me an ingredient I had never used before: wheat bran.

After poring over the recipes on the box, I discovered that almost all of them had some kind of ratio of flour to bran. I threw a half cup of the stuff in with my measly half cup of flour, and these babies turned out beautifully. The moist factor is incredible, and the sweetness is just right, with only two tablespoons of added sugar. Wheat bran to the rescue!

Whole Wheat Zucchini Banana Bread Doughnuts
Recipe Type: Breakfast, Doughnuts
Author: Rachel
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 6
  • 2 medium bananas, mashed
  • 1 medium zucchini, shredded (yields 1 cup shredded zucchini)
  • 1 large egg
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
  • 1/2 cup white whole wheat flour
  • 1/2 cup wheat bran
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp turbinado sugar
  1. Preheat oven to 400 degrees F. Spray doughnut pan with nonstick cooking spray.
  2. In a large bowl, combine bananas, zucchini, egg, coconut oil, and vanilla bean paste. Set aside.
  3. In a medium bowl, combine flour, wheat bran, baking powder, salt, and sugar. Pour dry ingredients into wet and mix until just combined.
  4. Distribute batter evenly between 6 doughnut cavities (which this recipe certainly won’t give you, ha!) and bake 10-12 minutes.
  5. Let cool at least 5 minutes inside pan, then invert and let continue to cool on a wire rack at least 15 minutes before topping with desired icing.

To ice my doughnuts, I used this recipe from Chocolate Covered Katie: 1 medium banana and 2 tbsp peanut butter blended in the food processor. Couldn’t be easier! Bear in mind that this icing does turn brown if left at room temperature, but it still tastes delicious!

By the way, is doughnut or donut? My research led me to this article, so I’ll be spelling it as “doughnut” from here on out. What’s your preferred spelling? What’s favorite doughnut flavor? While I try to healthify any doughnut I make at home, I’m a huge jelly doughnut fan with raspberry jelly, always. Put one of those in front of me and it’ll disappear in two seconds flat!

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{ 6 comments… read them below or add one }

1 Jessica@AKitchenAddiction September 10, 2012 at 9:42 am

Yay for substitutions that turn out to be great! I’ve used wheat bran in bread and muffins but have yet to try it in doughnuts. That will have to change!
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2 rachel September 19, 2012 at 10:25 am

Yes! I was so thrilled! It definitely makes a great addition to doughnuts, in my personal opinion :)


3 Peggy September 10, 2012 at 11:25 am

Oh wow! These doughnuts sound so so so good =)
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4 rachel September 19, 2012 at 10:26 am

Thanks, Peggy!


5 All That I'm Eating September 19, 2012 at 7:26 am

I never thought I’d see a ‘healthy’ doughnut! These sound absolutely amazing!
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6 rachel September 19, 2012 at 10:26 am

It’s definitely a possibility! Thank you so much!


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