Name: Chocolate Zucchini Donuts
Prep time: 10 min
Cook time: 10 min
Total time: PT-487343H14M8S
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar; 2 tablespoons unsalted butter, melted; 1 large egg, room temperature; ½ teaspoon vanilla extract; ¼ cup sour cream, room temperature; ⅓ cup milk, room temperature; ½ cup finely shredded zucchini, patted dry; ½ cup semisweet chocolate chips; 2 tablespoons heavy cream; 1 tablespoon unsalted butter

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I recently whipped up a batch of Chocolate Zucchini Donuts, and they turned out unbelievably rich, moist, and full of chocolate flavor. The best part? No one could even tell they had zucchini in them! These donuts are baked, not fried, making them a little lighter while still delivering that indulgent treat experience.

Chocolate Zucchini Donuts

Why You’ll Love This Recipe

I love how these donuts combine healthy and decadent in such a clever way. The zucchini keeps them moist without tasting like vegetables, and the chocolate glaze on top is simply irresistible. They’re quick to prepare, ready in under 30 minutes, and perfect for a breakfast treat, dessert, or snack. Plus, they’re baked, not fried, so they feel a little less guilty to enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
2 tablespoons melted unsalted butter
1 large egg, room temperature
½ teaspoon vanilla extract
¼ cup sour cream, room temperature
⅓ cup milk, room temperature
½ cup finely shredded zucchini, patted dry
For the glaze: semisweet chocolate chips, heavy cream, unsalted butter

Directions

I start by preheating the oven to 350°F and greasing my donut pan.
Then I whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In a separate bowl, I whisk the egg and sugar until combined, then stir in milk, sour cream, melted butter, and vanilla extract.
I add the wet ingredients to the dry ingredients and stir just until combined, then gently fold in the shredded zucchini.
Using a spoon or piping bag, I fill the donut pan cavities about three-quarters full. I bake for 8–10 minutes until a toothpick comes out clean or with just a few crumbs.
After cooling the donuts briefly in the pan, I transfer them to a wire rack to cool completely.
For the glaze, I heat chocolate chips, heavy cream, and butter together until smooth. Once the donuts are cool, I dip the tops in the glaze and let them set.

Servings and timing

This recipe makes about 10 donuts.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20–25 minutes

Variations

I like to change things up by adding mini chocolate chips to the batter for extra chocolatey bites. Sometimes I’ll swap the glaze for a powdered sugar dusting or even a peanut butter drizzle. For a gluten-free version, I use a 1:1 gluten-free flour blend. You can also make mini donuts—just reduce the baking time a little.

storage/reheating

I store the donuts in an airtight container at room temperature for up to 3 days. To freeze, I let the glaze set, then wrap them individually and store them in a freezer bag. When I want one, I let it thaw in the fridge overnight and bring it to room temperature before eating.

FAQs

What kind of pan should I use for these donuts?

I use a non-stick metal donut pan because it helps the donuts bake evenly and pop out easily.

Can I bake these in a muffin tin instead?

Yes, I can. I just fill the muffin cups about two-thirds full and increase the baking time to around 12–15 minutes.

Do I need to peel the zucchini?

Nope, I don’t peel it. I just finely shred it and blot out the excess moisture with a towel.

Can I add other mix-ins?

Definitely. I sometimes toss in mini chocolate chips, chopped nuts, or even a swirl of peanut butter.

How do I make the glaze stick better?

I always let the donuts cool completely before glazing. That way, the glaze sets nicely and doesn’t slide off.

Conclusion

These Chocolate Zucchini Donuts are everything I want in a homemade treat: moist, rich, easy to make, and secretly filled with veggies. They’re a fun and tasty way to use up zucchini and satisfy my sweet tooth at the same time. I love sharing them with friends—and watching their surprise when I reveal the secret ingredient!