Description

Moist, rich, and chocolatey baked donuts made with shredded zucchini and topped with a glossy chocolate glaze. These Chocolate Zucchini Donuts are a secretly wholesome treat that’s easy to make and absolutely delicious.

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

For the glaze:

½ cup semisweet chocolate chips

2 tablespoons heavy cream

1 tablespoon unsalted butter

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Instructions

Preheat oven to 350°F (175°C) and grease a donut pan.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, whisk egg and sugar, then stir in milk, sour cream, melted butter, and vanilla extract.
Combine wet and dry ingredients, then gently fold in the shredded zucchini.
Spoon or pipe batter into the donut pan, filling each cavity about three-quarters full.
Bake for 8–10 minutes or until a toothpick inserted comes out clean.
Let donuts cool in pan briefly, then transfer to a wire rack to cool completely.
To make the glaze, heat chocolate chips, cream, and butter together until smooth.
Dip cooled donuts into glaze and let set before serving.

Notes

Add mini chocolate chips to the batter for extra richness.
Swap the glaze for powdered sugar or a peanut butter drizzle.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Mini donuts work well—just reduce the baking time slightly.
No need to peel zucchini; just blot out excess moisture before using.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 190
Sugar: 16g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg