These cakey Chocolate Zucchini Donuts are vegan, gluten-free, and sneak in some veggies. So delicious, nobody will know they are healthy!
A closer look at what’s inside:
I used gluten-free all purpose baking flour for this recipe, but you could likely use all-purpose flour in its place if you don’t need things to be gluten-free.
Coconut sugar works great in baked goods! It adds sweetness and a slight nutty flavor, but is low glycemic and contains more nutrients than cane sugar.
Boost your mood with chocolate! Chocolate has been studied for its abilities to improve memory, immunity, mood, and more.
This leavening agent helps baked goods to rise when paired with liquid and acid.
Just a touch to bring the flavors together.
There is a bit of debate about the benefits of coconut oil. Some health professionals argue that because coconut oil is high in saturated fats — similar to butter — it is harmful for heart health. Others claim that the medium-chain triglycerides (MCTs) are processed differently by our bodies and are actually beneficial for weight loss and your health.
Use your favorite dairy-free milk in this recipe. I used chocolate milk for extra chocolate flavor in these donuts, but it isn’t necessary.
Why not sneak a few veggies into your donuts? They add moisture, nutrients, and you won’t even know they are there. Zucchini is rich in many vitamins including C, B6, and A. Make sure you remove excess moisture from the shredded zucchini using a clean kitchen towel or paper towels.
Apple Cider Vinegar
This acid reacts with the baking soda to help the donuts rise.
Add natural sweetness and flavor with vanilla extract. Some use vanilla to treat intestinal gas and fever, or as an aphrodisiac.
Looking for more recipes with chocolate? Try this Chocolate Cashew Cream Pie with Raspberry Sauce!
Chocolate Zucchini Donuts
- 3/4 cup gluten-free all-purpose baking flour
- 1/3 cup coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/6 cup coconut oil
- 1/3 cup dairy-free milk I used chocolate milk for extra chocolate flavor
- 1/4 cup zucchini rinsed, shredded, and with excess liquid removed
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon vanilla extract
- .7 oz dark chocolate at least 70% cocoa – vegan if needed
- 1/2 teaspoon coconut oil
- Preheat oven to 355° F.
- In a medium bowl, mix dry ingredients – flour, cocoa powder, sugar, baking soda, and salt.
- Add remaining ingredients (except for the GLAZE) and stir to combine.
- Grease donut pan and add batter – recipe makes 6 regular sized donuts.
- Bake at 355° for 10-12 minutes, or until baked through.
- Let donuts cool in the pan. Once cool, run a toothpick or knife along the edges of each and turn the pan over onto a baking sheet. Gently tap until donuts fall free.
- Prepare glaze by bringing about .5 inches of water to a low boil in a saucepan. Put chocolate in a heatproof bowl and set on top of saucepan, making sure it doesn't come in contact with the water.
- Add coconut oil to the bowl and stir slowly as the chocolate melts.
- Frost cooled donuts by dipping them in melted chocolate GLAZE.
- Top as desired! I used rainbow sprinkles, goji berries, coconut flakes, pumpkin seeds, chocolate covered hemp seeds, and almond slivers.