Name: Chocolate Zucchini Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar; 2 tablespoons unsalted butter, melted; 1 large egg, room temperature; ½ teaspoon vanilla extract; ¼ cup sour cream, room temperature; ⅓ cup milk, room temperature; ½ cup shredded zucchini, patted dry; ½ cup semisweet chocolate chips; 3 tablespoons heavy cream; 1 tablespoon unsalted butter

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I’ve turned seasonal zucchini into irresistibly moist, fudgy chocolate donuts. These baked treats are rich, chocolatey, and hide a sneaky veggie—I’d never guess they’re made with zucchini.

Chocolate Zucchini Donuts

Why You’ll Love This Recipe

I love these donuts because zucchini stays undercover, creating a super soft interior without any veggie taste. They bake in under 30 minutes—no frying required—and the chocolate glaze makes them decadent enough for breakfast or dessert. They’re perfect when I have too much zucchini and want a rich, chocolate fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
2 tablespoons unsalted butter, melted
1 large egg, room temperature
½ teaspoon vanilla extract
¼ cup sour cream, room temperature
⅓ cup milk, room temperature
½ cup shredded zucchini, patted dry

For the glaze:
½ cup semisweet chocolate chips
3 tablespoons heavy cream
1 tablespoon unsalted butter

Directions

I preheat the oven to 350 °F and grease a donut pan.
In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I mix the egg and sugar until combined, then add the melted butter, vanilla, sour cream, and milk.
I stir the wet ingredients into the dry ingredients until just combined, then fold in the shredded zucchini.
I spoon the batter into the donut pan, filling each cavity about three-quarters full.
I bake for 8–10 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
After cooling the donuts in the pan for a few minutes, I transfer them to a wire rack.
For the glaze, I microwave the chocolate chips, heavy cream, and butter together in short intervals until smooth.
I dip the tops of each cooled donut into the glaze and let them set on the rack.

Servings and timing

This recipe makes about 10 donuts. My prep time is around 10 minutes, and they bake in 8–10 minutes. From start to finish, I can have them ready in about 20 minutes.

Variations

I mix in mini chocolate chips or chopped nuts for added texture.
Sometimes I skip the glaze and just dust with powdered sugar.
For a flavor twist, I add a pinch of cinnamon or espresso powder to the batter.
I make mini donuts using a mini donut pan—just reduce the bake time slightly.
I use a gluten-free 1:1 flour blend when I want a gluten-free version.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze the donuts (with or without glaze) for up to 3 months. When reheating, I let them thaw at room temperature or warm them briefly in the microwave without the glaze.

FAQs

What’s the best way to grate the zucchini?

I use the medium holes on a box grater. After grating, I pat the zucchini dry with paper towels to remove excess moisture before adding it to the batter.

Can I bake these as muffins instead?

Yes, I’ve baked this batter in a muffin tin. I just adjust the bake time to about 12–15 minutes and check for doneness with a toothpick.

Can I skip the glaze?

Absolutely. I’ve skipped the glaze and just sprinkled powdered sugar on top, or left them plain. They’re still delicious.

How do I keep the donuts moist?

I make sure not to overbake them, and I store them properly in an airtight container. The zucchini already helps keep them moist.

Do these taste like zucchini?

Not at all. I’ve made them many times, and the chocolate flavor dominates. The zucchini just adds moisture and softness.

Conclusion

These Chocolate Zucchini Donuts are a go-to treat when I want something quick, chocolatey, and secretly a little bit healthy. They’re moist, rich, and baked—not fried—so I can enjoy them guilt-free any time of day. I love how easy they are to make and how they always disappear fast.