Friday, May 25, 2012

Mmmm Donuts...Kabocha Donuts

I still had some Kabocha left over from making the Gnocchi the other day and after some debate decided to make some donuts...because who doesn't like donuts? ;)

This one is more like a cake donut...except much better for you.  It's not fried, and Kabocha squash takes the main stage with minimal wheat flour (I'd love to experiment this with almond or rice flour) and minimal sweetner.  The coconut oil only adds some healthy fat and voila! A healthy moist snack with just the right amount of sweetness.

Kabocha Donuts

Fills about 6 regular donut molds

1/4 of Kabocha Squash (peeled)
1/2cup Plain Yogurt
2-3tbsp Sugar or Honey (or any sweetner)
1/4cup virgin coconut oil
1 egg
1/2cup wheat flour
1/2tsp baking powder
pinch of salt


1) Preheat oven to 350F.  Spray or butter your Donut molds.

2) Blend coconut oil with the sugar until fluffy.

3) Add the egg and mix until incorporated. Slowly add flour, baking powder, and salt until incorporated- don't over mix!

4) Peel and cut Kabocha squash into small pieces and microwave for about 3-4min or until very soft.  Mash together with the yogurt in a bowl (or you can puree in a food processor). Fold this into the flour mixture with a spatula.

4) Fill your donut molds and bake for about 20min or until the toothpick test comes back clean.


  1. My co-worker and I are salivating...ohhhuuughhhh~~~dooooonuuuuttttsss

  2. so obsessed w kabocha. AND DONUTS!!!

    1. I know, I ♥ kabocha. And whoever came up with the shape of donuts is a genius.


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