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

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Preheat oven to 350°F and grease a donut pan.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix egg and sugar. Add melted butter, vanilla, sour cream, and milk; stir until combined.
Combine wet and dry ingredients until just mixed. Fold in shredded zucchini.
Spoon batter into prepared donut pan, filling each cavity about three-quarters full.
Bake for 8–10 minutes or until a toothpick comes out clean or with a few moist crumbs.
Cool in the pan for a few minutes, then transfer to a wire rack.
Microwave chocolate chips, heavy cream, and butter in short intervals until smooth to make the glaze.
Dip tops of cooled donuts into the glaze and let set on the wire rack.