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Home » Desserts » Chocolate Zucchini Donuts (Vegan).

Chocolate Zucchini Donuts (Vegan).

Jul 3, 2023 by Kelly Roenicke · 13 Comments

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Chocolate zucchini donuts are a perfect way to sneak some veggies into your dessert! These are light and fluffy, and so chocolatey! These vegan treats are sure to become a favorite.

double chocolate zucchini donuts

One thing that I love about summer is having a lot of zucchini in the garden. There have been some years where I can’t even keep up with our zucchini harvest! Fresh zucchini is great for making salads and zoodles, but it’s also really wonderful for baking delicious desserts.

Adding shredded zucchini to desserts like muffins, chocolate chip zucchini bread, and spice cake is a great way to sneak some extra veggies into your family. The zucchini keeps baked goods nice and moist and usually no one can detect it, which is good news if you have picky eaters.

These chocolate donuts are rich, tender, and so good. I think you’ll love these for a fun summertime breakfast or dessert.

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  • Ingredient Notes
  • Step by Step Instructions
  • Variations
  • Storage
  • More Donut Recipes
  • Recipe
vegan chocolate zucchini donuts

Ingredient Notes

  • Flour – You can use white spelt flour, whole spelt flour, or all-purpose flour in this recipe. Any of those should work very well. You could try a gluten free flour blend like Namaste Perfect Flour Blend or 123 Gluten Free if you like – it should work fine.
  • Oil – Organic canola oil works well in this recipe, or you could use melted coconut oil or melted vegan buttery spread. I have tried all of these at various times when making donuts, and they all work well.
  • Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but feel free to use any brand that works for your particular dietary needs.
  • Zucchini – I recommend shredded the zucchini by hand so that it’s nice and fine. That way it will blend into the batter and not be as noticeable.
  • Chocolate Chips – We like dairy free chocolate chips by Enjoy Life or PASCHA Chocolate. The mini chocolate chips by Enjoy Life work very well for donuts.

Step by Step Instructions

  1. Shred the zucchini, and squeeze out any excess liquid.
shredded zucchini in bowl
  1. Whisk together the dry ingredients, then add the wet ingredients and stir well. Add the shredded zucchini.
zucchini donut batter
  1. Stir the batter until everything is well combined.
chocolate zucchini donut batter
  1. Spoon the batter into a donut pan. Bake at 350 degrees F for about 10-12 minutes.
gluten free vegan chocolate donuts before baking
  1. Allow the donuts to cool in the pan for about 10 minutes before turning the pan over and tapping on the bottom to release them. Enjoy!
baked chocolate zucchini donuts

Variations

Feel free to add dairy free white chocolate chips to this batter, or try topping these with either dairy free buttercream or a rich chocolate frosting.

Storage

Store leftover donuts in an airtight container. They should stay fresh for about 3-4 days.

You could also freeze these. Store in a freezer safe container – they should stay fresh in the freezer for up to 3 months.

chocolate zucchini donuts

More Donut Recipes

  • gluten free vegan chocolate cherry donuts
    Chocolate Cherry Donuts (Gluten Free, Vegan).
  • glazed vegan chocolate donuts
    Vegan Chocolate Donuts with Glaze and Sprinkles.
  • gluten free vegan banana donuts with chocolate frosting
    Banana Donuts with Chocolate Icing (Gluten Free, Vegan).
  • vegan powdered donuts
    Light and Fluffy Vegan Powdered Donuts.

Disclosure: This post contains affiliate links. 

Recipe

vegan double chocolate zucchini donuts

Chocolate Zucchini Donuts (Vegan).

Kelly Roenicke
These vegan chocolate zucchini donuts are a great way to use up some summer zucchini! They are super tender, moist, and chocolatey!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 6
Calories 252 kcal

Ingredients
 
 

  • ⅙ cup organic canola oil or coconut oil or melted vegan buttery spread
  • ⅓ cup non-dairy milk of your choice I used coconut milk, you could also use water
  • ¼ 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
  • ¼ cup unsweetened cocoa powder
  • ½ cup coconut sugar or granulated sugar or brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 Tablespoons dairy free mini chocolate chips
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Instructions
 

  • Preheat the oven to 350 degrees F. Grease a non-stick donut pan.
  • In a medium sized bowl, whisk together the flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt.
  • Add the organic canola oil, shredded zucchini, vanilla, apple cider vinegar, and non-dairy milk. Stir well.
  • Spoon the batter into the greased donut pan. Sprinkle the dairy free mini chocolate chips on top.
  • Bake at 350 degrees F for 10-12 minutes.
  • 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!

Notes

Store leftover donuts in an airtight container. They should stay fresh for about 3-4 days.
You can also freeze these. Store in an airtight container. They should stay fresh in the freezer for about 3 months.

Nutrition

Calories: 252kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 4gSodium: 312mgPotassium: 68mgFiber: 4gSugar: 16gVitamin A: 10IUVitamin C: 0.9mgCalcium: 26mgIron: 2.4mg
Keyword fluffy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

Related

« Vegan Lentil Taco Salad.
Vegan Chocolate Chip Zucchini Bread. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. kristy

    September 12, 2023 at 6:50 am

    can these be made into donut holes?

    Reply
    • Kelly Roenicke

      September 12, 2023 at 6:58 pm

      Yes, that should work! The baking time would be shorter, so just keep an eye on them.

      Reply
  2. Emily

    January 28, 2020 at 11:08 pm

    5 stars
    These are hands down the tastiest donut recipe I ever made! I use a half and half Splenda, omit the oil for an egg, and it turned out perfectly. I am now trying a lemon zest, almond, and Raspberry version!

    Reply
  3. Jamie Orten

    September 18, 2018 at 10:16 pm

    5 stars
    Go to recipe for me and Jerry. He loves them. I also go skinny on the sugar and ad lib a bit each time.
    Oats help them stick together a little bit.

    Reply
  4. Hilary

    June 25, 2017 at 8:25 pm

    5 stars
    Made this three times so far and it’s a great recipe! Thanks. Second time I used 1/4 tsp of salt.

    Reply
    • Kelly Roenicke

      June 27, 2017 at 5:53 pm

      So glad to hear that you love it! Thanks for letting me know!

      Reply
  5. Jenny

    February 13, 2017 at 3:55 pm

    5 stars
    These are delicious, and were a hit with the whole family! We did half whole wheat flour, half white flour, and did 1/8 cup honey and 1/8 cup regular sugar instead of the half cup sugar. Thanks for a great recipe!

    Reply
    • Kelly Roenicke

      February 13, 2017 at 6:21 pm

      Yay! Love your substitutions! Thanks for letting me know!

      Reply
  6. Carie

    August 28, 2016 at 7:19 am

    When do you add acv?
    These look so good!

    Reply
    • Kelly

      September 05, 2016 at 1:14 pm

      With the other wet ingredients. Thanks for pointing that out, I adjusted the recipe! :)

      Reply
  7. Debbie

    August 22, 2016 at 1:32 pm

    5 stars
    I made these today…… they’re SOOOOOOO good. Thank you

    Reply
    • Kelly

      August 25, 2016 at 9:39 pm

      Yay! Thanks for letting me know!

      Reply
  8. Gayle @ Pumpkin 'N Spice

    August 03, 2016 at 7:20 am

    Zucchini in donut form? I’m in! Sounds fantastic!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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