SCD Recipe: Zucchini-Cocoa-Butter Donuts

Looking for some guilt-free donuts? These Zucchini-Cocoa-Butter donuts fit the bill. They are gluten-free, grain-free, refined sugar-free and fit the Specific Carbohydrate Diet and Paleo diet.

These donuts are full of flavor and have a soft, cakey texture that makes them both a satisfying dessert or perfect for a quick breakfast. The cocoa-butter provides a hint of chocoloate flavor. The zucchini makes these donuts moist and paired with the cinammon gives them a soothing spice-cake flavor.

To keep the donuts from getting too moist, be sure to throughly squeeze the water out of the grated zuccini. To do this, you can place the grated zuccini in a clean dish towel or a mesh bag and gently squeeze as much water out as you can.

SCD Zucchini-Cocoa-Butter Donuts

Course Breakfast, Dessert, Snack
Cuisine SCD
Keyword crohns, crohns diet, gluten free, grain free, ibd diet, scd diet, scd donuts, scd zucchini cake, scd zuchini donut, specific carbohydrate diet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 donuts


  • ¼ cup cocoa butter
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 4 large eggs
  • ¼ cup cashew milk (can sub coconut or almond milk or whisked plain yogurt)
  • ¼ cup date nectar or honey
  • 1/2 cup grated zucchini that has water squeezed out (1 small zucchini)
  • 2 tbsp chopped walnuts (optional)


  1. Preheat oven to 350°

  2. Add solid cocoa butter to a small suace pan (you have to estimate how much will make a ¼ cup – I usually add the solid to a ¼ cup measurer so it's piled a little over the top)

  3. Heat over low heat until cocoa butter is completely melted

  4. Set aside to cool a little while you mix the rest of the ingredients. If it starts to solidify again, heat it just enough to soften it up again

  5. Cmobine almond flour, coconut flour, baking soda, salt, and cinnamon in a small mixing bowl

  6. Add eggs, nut milk (or yogurt), and date nectar (or honey) to large mixing bowl or stand mixer bowl

  7. MIx on medium speed for a minute until everything is well combined

  8. Add dry ingredients to large bowl

  9. Mix on medium speed for another minutes utnil batter is smooth

  10. Stir in grated zucchini

  11. Lightly grease donut pans with coconut oil

  12. If using, sprinkle a few chopped walnuts on the bottom of the donut cups

  13. Fill donut cups about ¾ full with batter

  14. Bake for 25 – 30 minutes until a toothpick inserted in center of donut ring comes out clean and tops are slightly crusty

  15. Cool in pan on wire rack for at least 10 minutes

  16. Remove dontus from pans and cool on wire racks for another 20 minutes or until completely cooled

  17. Store in refrigerator for up to 4 – 5 days or in freezer for up to three months

Sherry Lipp
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