These donuts are baked in specially formed donut pans. The Fallingbrook Arts Festival and Emily's wedding take place in August, a time when many of us have an abundance of a certain vegetable. You won't taste it, but it will make your donuts extra fudgy.
Makes 6
Preheat the oven to 325 degrees (F). Grease the wells of a six-donut full-sized (not mini) donut pan.
In a small bowl, stir flaxseed and water. Set aside.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
In a small microwavable bowl, heat the baker's chocolate and refined coconut oil together in 30-second bursts of medium heat in your microwave oven, stirring between bursts until the oil and chocolate are melted and blended. Microwave ovens vary; times are approximate.
In a large bowl, whisk together the melted and blended chocolate and coconut oil, the vanilla, and the flaxseed and water mixture. Stir in the zucchini and/or yellow summer squash.
Add the dry ingredients to the zucchini mixture and stir to blend. Allow to sit for a minute to allow the zucchini to dampen the mixture, and then stir until the batter is uniformly moist.
Carefully spoon the batter into the wells in the donut pan.
Bake for 30-35 minutes until a toothpick comes out clean (but possibly fudgy).
Invert the pan to release the donuts. You may need to use a small silicone spatula to ease them out.
Frost the rounded tops of the donuts with the fudge frosting.
Place sugar, milk, corn syrup, and cocoa powder into a heavy-bottomed saucepan.
With a wooden spoon, stir gently over moderate heat until blended, then stir only to keep frosting from burning-lower the heat if necessary.
Cook until the mixture reaches 233 degrees (F).
Remove from heat. Place butter on top. Do not stir. Set aside until pan has cooled to "warm" to the touch.
Add vanilla. Beat until the frosting thickens. Immediately frost the donuts.
From the author: Leftover frosting can be spread onto aluminum foil. When cool, slide off the foil and cut into square of delicious fudge.
From Cinnamon & Sugar: I substituted almond milk and vegan margarine in the frosting for the dairy products to keep the donuts and frosting vegan. The frosting is also more of a thick glaze. I found I needed to refrigerate it to thicken after cooking, then beat it with a handheld mixer before spreading on the donuts.
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