Double Chocolate Zucchini Cake Donuts

f you’ve ever wished chocolate cake could be an acceptable breakfast, these Double Chocolate Zucchini Cake Donuts are a recipe your whole family will love, and they won’t even know they have hidden veggies!

They’re soft, rich, incredibly chocolatey, and so moist that no one will ever guess they’re made with zucchini. The zucchini practically disappears into the batter, adding moisture without changing the flavor, while Greek yogurt keeps every bite tender. Finished with a smooth chocolate glaze, these baked donuts taste like something you’d find at your favorite bakery—but they’re surprisingly easy to make at home.

Whether your garden is overflowing with zucchini or you’re simply looking for a fun weekend baking project, these chocolate donuts are a recipe you’ll back to all year long. Also try these Baked Cinnamon Sugar Zucchini Donuts.

Why You’ll Love These Double Chocolate Zucchini Cake Donuts

• Super moist and soft thanks to fresh zucchini and Greek yogurt
• Rich chocolate flavor from cocoa powder
• Baked instead of fried
• Ready in under 30 minutes
• Great way to use extra summer zucchini
• Freezer-friendly
• Kid-approved (they’ll never know there’s zucchini inside!)

Ingredients You’ll Need

Dry Ingredients

• All-purpose flour – gluten-free sub 1:1 flour
• Unsweetened cocoa powder
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Espresso powder (optional but recommended to deepen the chocolate flavor)
• Sprinkles (optional)

Wet Ingredients

• Plain Greek yogurt
• Unsweetened almond milk
• Large egg
• Melted unsalted butter
• Vanilla extract
• Finely shredded zucchini (well squeezed to remove excess water)

Optional

Mini chocolate chips for even more chocolate goodness.

The Secret to these Donuts

The biggest secret is removing as much moisture as possible from the zucchini before mixing it into the batter.

After shredding, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly until very little liquid remains. This keeps the donuts light and fluffy instead of dense or gummy while still giving them incredible moisture.

Instructions for Chocolate Zucchini Donuts

Step 1

Preheat your oven to 350°F and generously grease a donut pan.

Step 2

Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.

Step 3

In another bowl, whisk together the Greek yogurt, almond milk, egg, melted butter, and vanilla until smooth.

Step 4

Stir in the squeezed zucchini.

Step 5

Add the wet ingredients to the dry ingredients and stir just until combined. Fold in mini chocolate chips if using. Be careful not to overmix.

Step 6

Fill each donut cavity about three-quarters full. If making gluten free, allow batter to rest for 10-15 minutes.

Step 7

Bake for 11–13 minutes, or until the tops spring back when lightly touched.

Step 8

Cool in the pan for about 5 minutes before transferring to a cooling wire rack.

Easy Chocolate Glaze

Whisk together:

• Powdered sugar
• Cocoa powder
• Almond milk
• Vanilla
• Pinch of salt

Adjust the almond milk until the glaze is smooth and pourable. Dip each cooled donut into the glaze and let it set before serving.

Tips for Success for Double Chocolate Zucchini Cake Donuts

• Squeeze the zucchini very dry.
• Don’t overmix the batter.
• Use whole milk Greek yogurt for the richest texture.
• Espresso powder is optional but makes the chocolate flavor deeper.
• Let the donuts cool before glazing so the glaze doesn’t melt off.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

They also freeze beautifully for up to 3 months. Simply thaw overnight and enjoy.

Frequently Asked Questions for Double Chocolate Cake Donuts

Can you taste the zucchini?

Not at all. The zucchini melts into the batter and simply makes the donuts extra moist.

Can I use regular milk?

Yes. Dairy milk works perfectly in place of almond milk.

Can I make these gluten-free?

Yes. Substitute your favorite 1:1 gluten-free baking flour.

Do I have to use the chocolate glaze?

No! They’re delicious plain, dusted with powdered sugar, or topped with cinnamon sugar.