Glazed Chocolate Zucchini Cake Donuts

Donuts
2 cups cake flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup zucchini, shredded
3/4 cup buttermilk
2 eggs, slightly beaten
2 Tablespoons unsalted butter, melted

Preheat oven to 425ºF. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Squeeze excess water from shredded zucchini and add to flour mixture. Toss to evenly coat zucchini with dry mixture. Add the buttermilk, eggs, and melted butter. Stir until just combined. Batter will be very thick and you might think it won't come together, but it will.

 Grease donut pan with cooking spray. Spoon batter into donut pan, filling almost full. Bake for 8 minutes or until top springs back when lightly touched or a toothpick inserted comes out clean. Cool in pan for 5 minutes. Transfer donuts to a wire rack and cool completely.  Dip the bottom half of the donut (that will now be the top) into the glaze and top top with sprinkles, if desired. Place on a wire rack and allow icing to harden. Makes 12-13 donuts.

 Chocolate Glaze
1 1/2 cups powdered sugar
4 Tablespoons unsweetened cocoa powder
1/2 teaspoon meringue powder (optional-helps the icing to harden more)
2 teaspoons vanilla
2-3 Tablespoons milk

Combine powdered sugar, cocoa, and meringue powder. Add the vanilla and 1 Tbsp. of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Dip donuts immediately. This makes enough for all the donuts, so if you want to also make the Almond Glaze, cut this in half. 

Almond Glaze
1 1/2 cups powdered sugar
1/2 teaspoon meringue powder (optional-helps the icing to harden more)
1/2 - 3/4 teaspoon almond extract
1 teaspoon vanilla extract

Combined the powdered sugar and meringue powder. Add 1/2 teaspoon almond extract, vanilla extract, and 1 Tbsp. of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Taste and add up to another 1/4 teaspoon of almond extract. Dip donuts immediately. This makes enough for all the donuts, so if you want to also make the Chocolate Glaze, cut this in half.