Chocolate Zucchini Donuts.

Chocolate zucchini donuts are a perfect way to sneak some veggies into your dessert! These are light and fluffy – a delicious baked donut recipe!

I feel like we’re getting in a summer groove over here…play outside, read, read, read, and figure out what to do with the million zucchini and tomatoes that we have coming in everyday. Since we have an excess of zucchini, it seemed like chocolate zucchini donuts would be a good idea.

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There’s been a lot of baking going on…lots and lots of zucchini shredding, and lots of mixing of batters for breads, brownies, and donuts. There’s a few zucchini recipes headed your way this week and next!

These chocolate zucchini donuts weren’t really planned, but the boys have been requesting donuts lately. With the surplus of zucchini, I thought, why not just throw some zucchini in the donut batter? Who would know?

The answer is, of course no one was the wiser, and the zucchini kept these donuts from being too dry. They were just right! I hope you love these chocolate zucchini donuts – if you have extra zucchini at your house, give them a try! And if you’re looking for more zucchini recipes, try this vegan chocolate chip zucchini bread.

These chocolate zucchini donuts are:

• a quick recipe to bake
• dairy free and vegan
• a great recipe to make for a brunch

Disclosure: This post contains affiliate links. 

5 from 3 votes

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Chocolate Zucchini Donuts.

Delicious chocolate zucchini donuts are a great way to use up some summer zucchini! These delicious treats are dairy free and vegan. 

Course Dessert

Cuisine Dairy Free, vegan.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 6

Calories 252 kcal

Author Kelly Roenicke

Ingredients

• ⅙ cup organic canola oil
• ⅓ cup non-dairy milk of your choice I used coconut milk
• 1/4 cup shredded zucchini squeeze to remove excess liquid
• ½ teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• ¾ cups whole spelt flour If you need it to be gluten free, use the GF flour blend of your choice - King Arthur's gluten free blend works well
• ¼ cup unsweetened cocoa powder
• ½ cup coconut sugar or regular sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 Tablespoons dairy free mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Grease a non-stick donut pan.
2. In a medium sized bowl, whisk together the flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt.
3. Add the organic canola oil, shredded zucchini, vanilla, apple cider vinegar, and non-dairy milk. Stir well.
4. Spoon the batter into the greased donut pan. Sprinkle the dairy free mini chocolate chips on top.
5. Bake at 350 degrees for 10-12 minutes.
6. Let the donuts cool in the pan for about 10 minutes, then turn pan over onto a cookie sheet and gently tap to remove donuts. Enjoy!

Nutrition Facts

Chocolate Zucchini Donuts.

Amount Per Serving

Calories 252 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Sodium 312mg 13%

Potassium 68mg 2%

Total Carbohydrates 34g 11%

Dietary Fiber 4g 16%

Sugars 16g

Protein 3g 6%

Vitamin A 0.2%

Vitamin C 1.1%

Calcium 2.6%

Iron 13.5%

* Percent Daily Values are based on a 2000 calorie diet.

These chocolate zucchini donuts are:

• delicious and chocolatey
• vegan, with a gluten free option
• a perfect baked dessert or snack
• easy to make in a hurry!