Happy National Sneak Some Zucchini On Your Neighbor's Front Porch Day! It's what you do when we can't stand the sight of summer zucchini anymore because they've been growing like CRAZY all summer so you present/foist zucchini to your neighbors as a gift/curse for them to deal with it. I planted four Black Beauty Zucchini plants in my garden at the end of spring and the plants have taken off and is sprouting zucchinis faster than I can eat or bake them. Chickens LOVE eating them as snacks but there's only so much four small chickens can eat. I refer to them as Z.O.U.S. "zucchinis of unusual size." (All you Princess Bride fans will appreciate this reference.) The odd thing is that zucchinis are the only thing that will grow successfully in my garden that the rats won't immediately devour. Go figure.
As a result, my kitchen is overflowing with zucchinis so I'm making zucchini bread! Leading up to August 8 there's only so much zucchini bread a gal can eat before it starts to get repetitive so I had to get creative -- ZUCCHINI BREAD DONUTS! Basically zucchini bread in cake donut form dipped in chocolate and whiskey glaze. What's not to love? This recipe is so easy to make and the donuts are guaranteed to wow everyone you give them to because... donuts.
Everything Is Better As a Donut
Fact: every food is better in donut form. Case in point: sushi donut, spaghetti donut and pizza donut. Want your kids to eat something? Make it look like a donut. Works for me 100%.
Photos from LAMag.com, FoodandWine.com, and Thrillist.com.
Same logic goes for Zucchini Bread after you've eaten your 20th loaf. Make it look like a donut, dip it in chocolate and it's a whole new treat! I used Sally's Baking Addiction's Best Zucchini Bread recipe and put the batter into two Wilton Donut Pans. The recipe will perfectly fit into two pans for 12 donuts total. If you don't overfill the pans, you'll have a little bit of extra batter left for a 13th donut. I put the extra batter into a ramekin lined with a paper baking cup to make one zucchini bread muffin. Sally's recipe is perfect, just trust her. The recipe is also great with added chocolate chips, peanut butter chips or nuts.
Dip It, Dip It Good
When the zucchini bread donuts are cool, I dipped half of the batch upside-down in melted dark chocolate with rainbow nonpareils sprinkles and the other half in a Kikori Whiskey glaze. I had some Kikori single origin rice whiskey that's great in cocktails and I wondered what it would be like as a boozy donut glaze. The answer is AWESOME-SAUCE! Here's how to make it:
Kikori Whiskey Glaze
1 cup powdered sugar plus 1 tablespoon + 1 teaspoon whiskey. Stir to mix until it has a smooth consistency. It should be thick enough to cover yet drip off the back of a spoon. If it's too thick, add a little more whiskey, if too thin add a little more powdered sugar until it's the right consistency. There's no right or wrong here. If you like thicker glaze, make it thicker. If you prefer a less sweet old fashioned donut style a thinner glaze will soak into the donut more.
Chocolate Glaze
Melt 1 cup chocolate chips in a double boiler, add 1 teaspoon coconut oil and stir until combined to make a chocolate dip. If chocolate is too thick, add a little more coconut oil. The coconut oil will make the chocolate thinner. Also, if you add more coconut oil this is how you make a homemade magic shell for ice cream.
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