Baked Lemon Olive Oil Doughnuts

Lemon-flavored EVOO adds a bright and zesty flavor to these baked olive oil doughnuts. No butter or frying required!

COOK TIME 15 minutes
PREP TIME 20 minutes
SERVES 12 doughnuts

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Awaken the senses with this refreshing lemon olive oil, flavored with candied lemon rind for a light and delicate taste.


For the olive oil doughnuts:

  • ¼ cup / Zucchi Lemon-Flavored Extra Virgin Olive Oil, plus 1 tablespoon for the pan
  • 2 cups / all-purpose flour
  • 1 cup / sugar
  • 2 teaspoons / baking powder
  • ¼ teaspoon / sea salt
  • ½ cup / milk
  • ½ cup / plain greek yogurt
  • 2 / large eggs
  • 3 tablespoons / lemon zest (about the zest of 3 lemons)

For the lemon glaze:

  • 1 cup / confectioners’ sugar
  • 3 tablespoons / lemon juice, or as necessary for consistency
  • 1 teaspoon / lemon EVOO
  • 2 tablespoons / poppy seeds


  1. Preheat the oven to 375℉. Lightly brush the cavities of the doughnut pan with a tablespoon of Lemon EVOO.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, yogurt, lemon-flavored olive oil, egg, and lemon zest. Add to the dry ingredients and whisk until the batter is smooth.
  4. Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full. (For easier filling, you can transfer the batter to a piping bag or batter dispenser first.)
  5. Bake in the preheated oven for 15 to 18 minutes, or until the doughnuts are puffed and slightly golden, and a tester comes out clean.
  6. Allow the doughnuts to cool in the pan for about 5 minutes. Run a spatula around the perimeter of each to loosen. Carefully lift the olive oil doughnuts out of the pan and place on a wire rack.
  7. In a small bowl, add the confectioners’ sugar and slowly drizzle in the lemon juice while whisking until smooth. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
  8. Dip the tops of each olive oil doughnut into the glaze and set aside on a parchment paper-lined tray. Sprinkle with poppy seeds. Enjoy.

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