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.