These chocolate zucchini donuts are everything you could want in a baked donut. They have a soft, chewy texture and rich chocolate flavor. They're made with almond butter, freshly shredded zucchini and cocoa powder and sweetened with maple syrup. You'll love that these zucchini donuts are paleo, vegan and gluten free.
I don't know why it took me so long to start making my own donuts!
Yeah, conventional fried donuts are tasty, but these are honestly just as good. Even better when we start talking about the list of ingredients.
These healthy chocolate zucchini donuts are made with real, wholesome ingredients like almond butter, zucchini and maple syrup. They're baked in the oven and topped with a rich chocolate glaze.
And I promise, you won't notice the zucchini! Which makes these the perfect kid-friendly donut. You can sneak in a few veggies for dessert and they won't even know!
Why You'll Love these Chocolate Zucchini Donuts
- paleo and vegan friendly - made with simple, wholesome ingredients you can feel good about.
- gluten free and grain free - made with almond butter and cocoa powder
- baked, not fried - the donut batter is placed in a donut pan and baked in the oven.
- made with zucchini, but you can't taste it - my kids don't like zucchini, but they love these donuts!
- egg free - made with flax eggs, so perfect for anyone with an egg allergy.
Ingredients
The full recipe for these chocolate zucchini donuts can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- zucchini - shredded and water removed
- almond butter - unsweetened, made with just dry roasted almonds
- maple syrup - to sweeten the donuts. You can swap this with any other liquid sweetener.
- almond milk - to thin the batter. This can be swapped with any other milk.
- vanilla extract - for flavor
- tapioca starch - needed for texture purposes. The best swap would be arrowroot starch/flour.
- cocoa powder - to make these zucchini donuts chocolate
- ground flax - to bind the donut ingredients. You can use ground chia seeds instead.
- baking powder - so the donuts rise and to give them a fluffier texture. I used Otto's grain free baking powder, but often make my own paleo baking powder.
- salt - enhances the flavors.
- dark chocolate - for the chocolate glaze. I recommend a dark chocolate with a cocoa contend between 65-85%.
- coconut oil - thins the chocolate for the glaze, making it easier to work with.
How to Make Chocolate Zucchini Donuts
After making these gluten free chocolate zucchini donuts, you'll want to make them again and again! They're easy, delicious and perfect for a healthier donut option.
Here are the steps:
- First, preheat your oven to 350 degrees F. Grab a silicone donut pan and grease it with a little oil or butter (I used avocado oil).
- Combine the dry donut ingredients in one bowl, and the wet in another.
- Pour the dry mixture into the wet and stir until well combined.
- Pour the batter into your greased donut pan. Then bake the donuts at 350 degrees for 25 minutes.
- Cool the donuts, then dip them in the chocolate glaze and add any toppings (like sprinkles).
Tips and Tricks
- Grease your donut pan. Even if you're using non-stick or silicone donut pans, grease them so that the donuts slide out easily after baking.
- Let the batter sit for 5 minutes before pouring it into the donut molds. This allows the ground flax to gel and the batter to thicken.
- Cool the donuts completely before adding the glaze. I like to stick my donuts in the freezer for 20 minutes to chill before adding the glaze. Chilling them will make dipping them in chocolate far easier.
Storage
These baked chocolate zucchini donuts are best stored in the fridge. Place them in an air-tight container and eat within one week.
Frequently Asked Questions
Yes! To make these chocolate donuts nut free, swap the almond butter for sunflower seed butter and use a nut free milk (like coconut milk).
I also have a recipe for baked vegan chocolate donuts which is nut free and uses cassava flour.
Yes. You'll need to shred the zucchini, then squeeze out the excess water using a nut milk bag, cheese cloth or paper towels.
Since these donuts are egg free they do not have your typical donut texture. Instead, they are soft, moist and chewy. They hold together well and stay good in the fridge for up to one week.
More Baked Donut Recipes
Chocolate Zucchini Donuts (Vegan, Paleo)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 donuts 1x
Description
These chocolate zucchini donuts are made with shredded zucchini, almond butter and cocoa powder. They're soft and chewy with a rich chocolate flavor.
Ingredients
Donuts
- ⅓ cup tapioca starch (42g)
- ¼ cup cocoa powder (22g)
- 2 Tbsp ground flax (12g)*
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup lightly packed shredded zucchini**
- ½ cup almond butter (just dry roasted almonds)
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 tsp vanilla extract
Glaze
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350 degrees F.
- Place a silicone donut pan on a metal baking sheet. Grease 6 slots of the donut pan with butter or oil (I used avocado oil).
- In a small mixing bowl, combine the dry donut ingredients. This includes the tapioca starch, cocoa powder, ground flax, baking powder and salt.
- In a large bowl, combine the wet donut ingredients. This includes the shredded zucchini, almond butter, maple syrup, almond milk and vanilla.
- Pour the dry mixture into the wet mixture and stir until well combined. Let the batter sit 5 minutes to thicken.
- Pour the batter into your greased donut pan.
- Place the donuts in your oven and bake at 350 degrees F for 25 minutes.
- After baking, let the donuts cool 10 minutes in the donut pan, then transfer them to a wire cooling rack. Cool to room temperature before adding the glaze. (I like to pop them in the freezer for 20-30 minutes to chill.)
- Melt the dark chocolate and coconut oil to make the glaze. I suggest putting the glaze in a small bowl, just barely larger than the donuts.
- Dip the donuts, one at a time, into the chocolate glaze. Then set them on a wire cooling rack or parchment paper to set.
- Optional: top with dye free sprinkles, chopped nuts, bee pollen or shredded coconut to decorate.
Notes
*I make my own ground flax by grinding whole flax seeds in a coffee grinder.
**You'll need to shred your zucchini (I used a cheese grater) and then squeeze out the excess water. You can do this using a nut milk bag, cheese cloth or dab the zucchini with paper towels. You should get about 117 grams of shredded zucchini (weighed after removing the water).
Katie
My family and I love these chocolate zucchini donuts! We hope you all do too!