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.
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
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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.
Ingredients
- â…™ cup organic canola oil
- â…“ 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
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Preheat the oven to 350 degrees. Grease a non-stick donut pan.
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In a medium sized bowl, whisk together the flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt.
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Add the organic canola oil, shredded zucchini, vanilla, apple cider vinegar, and non-dairy milk. Stir well.
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Spoon the batter into the greased donut pan. Sprinkle the dairy free mini chocolate chips on top.
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Bake at 350 degrees for 10-12 minutes.
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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!
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!
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!
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.
Made this three times so far and it’s a great recipe! Thanks. Second time I used 1/4 tsp of salt.
So glad to hear that you love it! Thanks for letting me know!
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!
Yay! Love your substitutions! Thanks for letting me know!
When do you add acv?
These look so good!
With the other wet ingredients. Thanks for pointing that out, I adjusted the recipe! :)
I made these today…… they’re SOOOOOOO good. Thank you
Yay! Thanks for letting me know!
Zucchini in donut form? I’m in! Sounds fantastic!