Chocolate Zucchini Donuts

Rich, moist, and secretly packed with veggies! These cake-like donuts are made with shredded zucchini but you'll only taste the chocolate and a touch of maple syrup. You must try this healthier twist on a classic treat.

Course Breakfast, Brunch

Cuisine American

Recipe Type Chocolate, Fall, Garden Harvest, Kid-Friendly, Pastries, Summer

Skill Level Easy

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 281kcal

Author Angela G.

Equipment

Ingredients

2 cups whole wheat flour
1 teaspoon baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon salt
6 tablespoon special dark coca powder
1 cup semi-sweet chocolate chips
½ cup sugar
½ cup brown sugar
3 eggs
1 teaspoon vanilla extract
½ cup coconut oil
½ cup maple syrup
2 cups shredded zucchini

TOPPING

½ cup white chocolate chocolate chips
2 tablespoon maple syrup

Instructions

Preheat oven to 350ºF.
Mix together whole wheat flour, baking powder, baking soda and salt in a medium-sized bowl.
Beat together sugar, brown sugar, eggs, vanilla extract, coconut oil, maple syrup and shredded zucchini In a larger bowl, using a mixer.
Add dry ingredients to the wet ingredients, slowly, until batter is formed.
Spoon or pipe batter into greased and floured donut pan, filling just below the the top of the pan.
Bake at 350˚ for 10-12 minutes or just until toothpick poked into thickest part comes out clean.
Remove donuts from oven and flip onto a wire rack to cool.
Make the icing. Use a glass measuring cup to melt chocolate chips in the microwave. Use 30-second increments stirring in between until melted all the way through (about 1 minute).

Video

Notes

Don't overcook or donuts will be dry.
For glazed donuts: Add extra maple syrup to thin your icing then pour over top each donut. Immediately add sprinkles so they stick.

Nutrition