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–+ servings

Double Chocolate Zucchini Cake Donuts

Soft, rich, incredibly chocolatey, and so moist that no one will ever guess they're made with zucchini.
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Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Ingredients
  

  • ¾ cup all-purpose flour Sub 1:1 gluten free flour
  • ¼ cup Unsweetened cocoa powder
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp espresso powder optional
  • Wet
  • ½ cup plain Greek yogurt
  • ⅓ cup unsweetened almond milk
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1½ tsp vanilla extract
  • 1 cup finely shredded zucchini squeezed very dry
  • Optional
  • ½ cup mini chocolate chips
  • Chocolate Glaze
  • 1 cup powdered sugar
  • 3 tbsp cocoa powder
  • 2 –3 tbsp almond milk
  • ½ tsp vanilla
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F and grease a donut pan.
  • Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
  • In another bowl, whisk together the Greek yogurt, almond milk, egg, melted butter, and vanilla.
  • Stir in the squeezed zucchini.
  • Fold the wet ingredients into the dry ingredients until just combined. Fold in chocolate chips if using.
  • Fill donut cavities about ¾ full.
  • Bake for 11–13 minutes.
  • Cool for 5 minutes before removing from the pan.
  • Whisk together the glaze ingredients until smooth.
  • Dip cooled donuts into the glaze and allow it to set before serving.
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