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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
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 6
Calories 252 kcal

Ingredients
 
 

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
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