Baked Olive Oil Chocolate Donuts with Hidden Veggies

Prep Time: 15 min
Inactive Time: 30 min
Cook Time: 15 min
Total Time: 1 hr
Servings: 10 or more
  • Donuts:
  • 3/4 cup all-purpose flour
  • 1/4 cup rye flour
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup baby spinach
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup Filippo Berio Extra Light Olive Oil
  • 1 tsp vanilla extract
  • 1/2 cup grated beets
  • 1/2 cup grated zucchini
  • Icing:
  • 1 1/4 cups icing sugar
  • 1/3 cup cocoa powder
  • 1 avocado, halved, pitted and peeled
  • 2 tbsp lemon juice
  • 1 tbsp Filippo Berio Extra Light Olive Oil
  • 1 tsp vanilla extract
  • Pinch salt
      • Donuts: Preheat oven to 375°F. Grease or spray 12-mold donut pan. In large bowl, whisk together all-purpose and rye flours, sugar, cocoa, baking powder, baking soda and salt. In blender, purée spinach and milk until smooth. Add egg, oil and vanilla; pulse until blended, then whisk into flour mixture just until incorporated. Fold in beets and zucchini.
      • Pour batter into piping bag; pipe 2 tbsp batter into each donut mold. Bake for 12 to 15 minutes or until tester inserted into center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. Reinforce donut holes with handle of wooden spoon if needed. Transfer donuts directly to rack; let cool completely.
      • Icing: Meanwhile, sift together icing sugar and cocoa powder. In food processor, purée avocado, lemon juice, olive oil, vanilla and salt until very smooth. Transfer to large bowl; stir in icing sugar mixture until smooth. Dip donuts in icing.


      Tip: If you don’t have a donut pan, bake batter in mini muffin tins.



    Appetizers & Snacks

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light

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