A chocolate zucchini doughnut fit for Homer: Wild Card Wednesdays

You might have read about my passionate love for Patrick Dempsey and all the other McHotties on Grey's Anatomy on Monday, but today's post is a love affair that has lasted almost as long as I've been alive. 

No, seriously. 

Since premiering in 1989, at the ripe age of four, I've been utterly obsessed with everyone's favorite yellow family, The Simpsons. It's probably not something I should be proud of, but I can quote nearly every episode, I dragged my husband to see the movie on opening night and I've owned, beaten and replayed every last Simpsons video game. 

I'm what you call a super fan. 

When I worked at the newspaper my editor and I used to quote lines from the Simpsons back and forth to each other, because, let's be honest, who doesn't need a little wisdom from Ralph Wiggum in their life? In fact, my dad not only went to school with Nancy Cartwright, the voice of Bart Simpson, he was friends with her. 

Isn't it funny what a small, crazy world it is?

So now, in honor of my hands-down favorite cartoon in the entire world (and serious contender for television show EVER), I just knew I had to dedicate something to Homer. And if you've seen The Simpsons, you'll know there's only two dishes I could have possibly tackled when making something for VeganMoFo.

Unfortunately, I couldn't come up with a vegan substitute for a three-eyed, radioactive fish, so I had to settle for creating the perfect doughnut recipe ever. And considering my husband, daughter, nieces and nephews bashed on these doughnuts, I'd say they were officially successful. 

Don't let the zucchini fool you. With a little help from your awesome food processor (don't have one? Stay tuned, I'm going to announce the king of all giveaways later today) you won't even notice a little veggie in your doughnut!

Chocolate zucchini not-too-good-for-you doughnuts
(makes 48 doughnuts)
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 cups zucchini, cut and pureed
1/2 stick vegan butter (I use Earth Balance)
1/4 cup coconut oil
3/4 cup brown sugar
2/3 cup cocoa powder
1/3 cup applesauce
1/4 cup vegan coffee creamer (I used Silk French Vanilla)
2/3 cup vanilla coconut milk yogurt
1/3 cup mini vegan chocolate chips (I use Enjoy Life mini chips, you can buy them at most groceries or health food stores)
1 TBS cinnamon
1 tsp nutmeg
1 TBS baking powder
1 TBS baking soda

Preheat your oven to 375 degrees. Spray or grease a mini doughnut pan. In a large bowl, cream together your sugar and softened (not melted) vegan butter. In a food processor, blend chopped zucchini, oil, applesauce, creamer and yogurt. Add to sugar and vegan butter mix. Stir in cinnamon, nutmeg, baking powder and soda. Stir in flour, cup by cup. Add in chocolate chips and mix until you reach almost a thick texture of mouse/brownie batter/dough. 

Once your dough/batter is mixed, scoop into a gallon Ziploc bag and cut a small tip at the end of a corner. Pipe your doughnut mixture into the doughnut circles. I filled mine almost all the way full, this resulted in chunky, super cute fatty donuts.

Bake for 10 minutes. When you first pull them out, let them sit for about five minutes and then turn them over and tap them out onto a wire baking sheet.

This recipe originally appeared on my Sunday segment on Mom-Spot.com


  1. As soon as I think Simpsons I think donuts! This is awesome, thanks!

  2. Two Questions:
    Where can I get a donut pan?
    Where can I get coconut milk yogurt (can I make a substitute by using coconut milk and lemon juice or cider vinegar?)
    P.S. favorite Simpson's moment - when Homer wraps a pancake around a stick of butter.

    1. I would just substitute regular soy yogurt in place of the coconut. It shouldn't make too big of a difference! I got the donut pan at our local grocery store, Meijer, but Kohls and Bed Bath and Beyond all have them too! :P

    2. Ok, Thanks! I will have to go the healthfood store for the yogurt - our local grocery stores do not carry non dairy yogurt. Oh - I miss Wegman's.

  3. Oh my... I think I need to try this!