Go Back
Print Recipe
5 from 2 votes

GF Baked Buttermilk Zucchini Donuts

Prep Time10 mins
Cook Time10 mins
Servings: 6 donuts



  • 1 cup gluten free flour (you can use regular AP flour as well)
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/3 cup sugar
  • 3 Tbsp butter melted
  • 1 egg
  • 1 tsp vanilla
  • 3 Tbsp greek yogurt plain
  • 1/4 cup buttermilk
  • 1/2 cup zucchini shredded & squeezed


  • 1/2 cup sour cream (substitute room temp cream cheese, if preferred)
  • 1/2 tsp vanilla
  • 1-2 Tbsp milk
  • 3 Tbsp powdered sugar



  • Pre-heat oven to 350°F and prepare a 6-donut baking pan with baking spray or butter/flour.
  • In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
  • In a separate medium-sized bowl, whisk the melted butter, egg, yogurt and buttermilk together. Gently fold in the shredded zucchini.
  • Pour the wet ingredients into the dry ingredients and mix gently until combined (don't over mix).
  • Carefully scoop the mixture into the donut pan and bake for 10 minutes. Cool on wire racks for 10 minutes before frosting.


  • Stir together powdered sugar, sour cream, vanilla and milk. Drizzle over the donuts and enjoy!


Inspired by An Italian In My Kitchen