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Chocolate Zucchini Donuts (Vegan, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 7-9 donuts 1x


These chocolate zucchini donuts are vegan, paleo and gluten free.  They are moist and tender and taste just like a chocolate brownie!



Zucchini Donuts

Chocolate Icing

  • 1/2 cup dark chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup coconut cream (room temp)*

Topping (optional)


  1. Preheat oven to 350 degrees F.  Lightly grease the silicone donut pans with oil or butter (I used avocado oil).
  2. Make the donuts: In a large mixing bowl, combine the shredded zucchini, almond butter, maple syrup, water and vanilla extract.
  3. In a separate bowl, combine the almond flour, tapioca flour, baking powder, baking soda and salt.
  4. Pour the dry mixture into the wet mixture and mix with a spatula until combined.
  5. Melt the dark chocolate. Place the dark chocolate in a small sauce pan.  Heat on the stove top, over low heat, stirring frequently.  Pour the dark chocolate into the donut batter and mix with a spatula until just combined.
  6. Scoop the batter into a large plastic ziplock bag. Cut a large hole on one end of the bag and then pipe the batter into the donut molds. Each donut slot should be filled about 3/4 full, making 7-9 donuts.
  7. Place the silicone donut pans on a baking sheet. Then place them in the oven and bake at 350 degrees for 28-30 minutes. 
  8. Cool the donuts in the pan for 5-10 minutes before removing. Then, place them on a wire cooling rack**  
  9. Make the Icing: Place the dark chocolate and coconut oil in a small sauce pan. Melt on the stove top, over low heat.
  10. Mix in the coconut cream and whisk until smooth. 
  11. Pour the icing in a small bowl, one that's just a bit bigger than each donut. Dip each donut into the icing.
  12. Place the donuts back on the wire cooling rack and top with sprinkles (or your favorite donut toppings).


*just the cream from a can of full fat coconut milk or cream

**Because of the dark chocolate, the donuts will slightly harden when cold. I recommend popping them in the fridge for 5-10 minutes before icing them.