Chocolate Pistachio Zucchini Donut

• 1 cup zucchini shredded
• 1 cup fresh spinach
• 1/4 cup pistachios + more for topping
• 1/2 cup coconut milk
• 1/2 cup agave
• 2 tablespoons coconut oil
• 1/2 cup apple sauce
• 1 cup flour gluten-free
• 1/2 cup cocoa powder 100%
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

1. Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.
2. Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.
3. Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
4. Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.
5. Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
6. Add the dry mix into the zucchini mix and fold to combine.
7. Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.

zucchini, fresh spinach, pistachios , coconut milk, agave, coconut oil, apple sauce, flour, cocoa powder, baking powder, baking soda, salt

Taken from www.yummly.com/recipe/Chocolate-Pistachio-Zucchini-Donut-1853983 (may not work)