Preheat oven to 350°
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)
Heat over low heat until cocoa butter is completely melted
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
Cmobine almond flour, coconut flour, baking soda, salt, and cinnamon in a small mixing bowl
Add eggs, nut milk (or yogurt), and date nectar (or honey) to large mixing bowl or stand mixer bowl
MIx on medium speed for a minute until everything is well combined
Add dry ingredients to large bowl
Mix on medium speed for another minutes utnil batter is smooth
Stir in grated zucchini
Lightly grease donut pans with coconut oil
If using, sprinkle a few chopped walnuts on the bottom of the donut cups
Fill donut cups about ¾ full with batter
Bake for 25 - 30 minutes until a toothpick inserted in center of donut ring comes out clean and tops are slightly crusty
Cool in pan on wire rack for at least 10 minutes
Remove dontus from pans and cool on wire racks for another 20 minutes or until completely cooled
Store in refrigerator for up to 4 - 5 days or in freezer for up to three months