Chocolate Zucchini Donuts
Chocolate zucchini donuts are the best breakfast surprise! They’re rich, super chocolatey, and unbelievably moist. And the best part? No one will guess there’s a veggie hiding inside! It’s the perfect treat to sneak in a little goodness without sacrificing flavor.
Chocolate zucchini donuts have quickly become one of my favorite ways to use up my summer zucchini. I’m always looking for fun, creative ways to sneak this veggie into baked goods, and these donuts totally hit the mark. The zucchini makes them unbelievably soft and moist, and no one ever guesses it’s in there, which is perfect if you’ve got picky eaters (or skeptical kids) around. Last summer it was frosted zucchini cookies, and this year, I knew I had to try a donut version. Let’s just say… they disappeared fast!
Why You’ll Love This Recipe
- Zucchini in disguise. These donuts are rich and chocolatey with no hint of veggies, just how the kids (and grown-ups) like it!
- Fast, fuss-free, and baked. No frying required. Just mix, bake, and enjoy your chocolate fix in under 30 minutes!
- Naturally moist & fudgy. Thanks to zucchini, these donuts stay soft and rich without needing oil or lots of butter.
- Perfect for summer garden overflow. Drowning in zucchini? Here’s your delicious solution! You’ll also love my classic zucchini bread recipe!
Ingredient Notes
- All-purpose flour: The base of the donuts, giving them structure. Spoon and level for accurate measuring, don’t scoop!
- Unsweetened cocoa powder: Use a good-quality unsweetened variety for rich chocolate flavor.
- Baking powder & baking soda: These leaveners help the donuts rise and create a light, tender texture. Make sure they’re fresh!
- Salt: Just a pinch to balance the sweetness and enhance flavor.
- Granulated sugar: Sweetens the donuts and helps with browning.
- Unsalted butter: Adds richness and moisture. Let it cool slightly before mixing it in so it doesn’t scramble the egg.
- Large egg: Binds everything together. Room temperature eggs mix more easily and evenly.
- Vanilla extract: A splash brings out all the warm, sweet flavors.
- Sour cream: Keeps the donuts super moist and adds a subtle tang. Greek yogurt works as a sub.
- Milk: Helps thin the batter to the right consistency. Any milk will do, but whole milk makes them extra tender.
- Shredded zucchini: The secret to a super moist donut. Grate finely and blot with paper towels to remove excess moisture, but don’t squeeze it dry!
- For the glaze: A mix of semi-sweet chocolate chips, heavy cream, and unsalted butter come together for a shiny, rich chocolate glaze.
Refer to the recipe card with ingredient details and measurements.
Recipe Variations
Add chocolate chips. Stir mini or regular chocolate chips into the batter for double chocolate goodness in every bite.
Try a different glaze. Swap the chocolate glaze for a vanilla glaze, peanut butter drizzle, or even a simple dusting of powdered sugar for a lighter touch.
Make them mini. Use a mini donut pan for bite-sized treats, just reduce the bake time by a few minutes.
Go gluten free. Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
How to Make Chocolate Zucchini Donuts
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, sour cream, melted butter and vanilla extract. Mix until incorporated and smooth.
- Pour wet ingredients into bowl of dry ingredients and mix just until combined.
- Stir in the shredded zucchini.
- Spoon or pipe the batter into your prepared donut pan, filling each cavity about ¾ full. Bake at 350°F for 8–10 minutes, or until a toothpick comes out clean or with just a few crumbs. Let the donuts cool in the pan for a couple minutes, then turn them out onto a wire rack to cool completely.
- For the glaze, combine chocolate, heavy cream, and butter in a microwave-safe bowl. Heat at 50% power for 1 minute, then let sit for 2 minutes. Stir until smooth, reheating for 30 seconds at 50% power if needed. Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.
Expert Tips
Pat dry your zucchini. After shredding, blot excess liquid from the zucchini with a clean towel or paper towel to keep the batter from becoming too wet. No need squeeze the grated squash!
Use room temperature ingredients. This helps the batter mix more evenly and ensures a tender crumb.
Don’t overmix the batter. Mix just until combined to avoid dense, tough donuts.
Let baked donuts cool completely before glazing. This prevents the glaze from melting and sliding off of the donuts.
Storage Tips
Storing leftovers. Keep your baked chocolate zucchini donuts fresh by storing them in an airtight container at room temperature for up to 3 days. To protect the glaze, layer parchment paper between each donut.
Freezing. Want to save some for later? Freeze for up to 3 months! First, flash freeze the donuts in a single layer until the glaze is set (about an hour). Then wrap each one in plastic wrap and place in a freezer-safe container or zip-top bag. When you’re ready to enjoy, thaw them in the fridge overnight and bring to room temperature before serving.
Recipe FAQ
A non-stick metal donut pan works best for even baking and easy release. Silicone pans are also great for easy removal but may require a little extra baking time. This is donut tin I use and it works great!
Yes, you can bake these in a muffin pan if needed. Just fill each cup about two-thirds full and expect a slightly different shape and texture. Bake for about 12 to 15 minutes.
Shredding zucchini is a breeze with a box grater! Simply trim one end to create a flat surface, then grate using the medium or large holes. For even quicker prep, a food processor with a shredding disc works perfectly.
More Zucchini Recipes to Enjoy
If you loved these chocolate zucchini donuts, you’re going to want to check out these other tasty zucchini recipes that make the most of this versatile veggie!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Chocolate Zucchini Donuts
Ingredients
Donuts
- 1 cup (125 g) all purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- 2 Tablespoons (30 g) unsalted butter, melted
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ cup sour cream, room temperature
- ⅓ cup (80 ml) milk, room temperature
- ½ cup (110 g) shredded zucchini , patted dry
Glaze
- ½ cup (85 g) good quality semisweet chocolate chips
- 3 Tablespoons heavy cream
- 1 Tablespoon unsalted butter
Instructions
- Preheat oven to 350℉. Grease a donut tin with butter or nonstick spray and set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, sour cream, melted butter and vanilla extract. Mix until incorporated and smooth.
- Pour wet ingredients into bowl of dry ingredients and mix just until combined. Stir in the zucchini.
- Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.
- For the glaze, place the chocolate, heavy cream and butter in a microwave-safe bowl. Heat on 50% power level for one minute. Let the mixture sit for a couple minutes, then stir until smooth. If not smooth, heat for another 30 seconds on 50% power level.
- Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.
