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Chocolate Zucchini Doughnuts

This recipe can be used to make doughnuts, muffins, or bread! Depending on how you divide the batter, you could get really crazy and make all three!!

This recipe will fool even your pickiest eater. My boyfriend generally will not eat any veggies, but this recipe sure fooled him. He ate almost the whole batch, even after finding out it has zucchini in it! I was even more surprised when he requested for me to make it again sometime!

Since this dough is a runny batter, to make the doughnuts I used this super cute mini doughnut maker that I got off of amazon for $20! I’ll attach the link below. This makes super tasty mini doughnuts and even mini bagels that the whole family will love!

Recipe: Chocolate Zucchini Doughnuts

Prep Time: 10 mins

Bake Time: 60-65 mins for bread/ muffins | 30-45 mins for doughnuts


· 3 cups all-purpose, gluten-free flour (I prefer Bob’s Red Mill 1:1 Gluten-free flour)

· Cinnamon (as much as desired)

· ½ tsp Nutmeg

· 1 tsp baking soda

· 2 tsp baking powder

· 1 tsp salt

· 2 cups coconut sugar

· 1 packet or 1 drop stevia

· 2 cups grated, medium zucchini (do not wring out the liquid) TIP: stick chunks of zucchini in food processor to make for a quicker grating process.

· 1 cup olive oil

· 2 tsp vanilla extract

· 1 tsp apple cider vinegar

· 1-2 cups dairy-free, chocolate chips ( I prefer enjoy life chocolate chips)


1. If making bread or muffins, preheat the oven to 350F. If making doughnuts, preheat your doughnut maker. Grease loaf pans, muffin tins, or doughnut maker with nonstick olive oil spray.

2. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, coconut sugar, and cinnamon.

3. In a separate bowl, mix together the grated zucchini, olive oil, vanilla, and apple cider vinegar.

4. Combine both wet and dry ingredients, stir well. Then add in your desired amount of chocolate chips.

5. Add to loaf pan or muffin tins and bake for 60-65 minutes or until toothpick come out clean. For doughnuts the maker will slightly rise, and doughnuts will be golden brown when done.

6. If desired, top with chocolate “frosting”

7. Let cool, then serve and enjoy!



· 1-2 cups dairy-free, chocolate chips ( I prefer enjoy life chocolate chips)

· 2 tbsp coconut oil


1. In a small saucepan, melt the chocolate chips and coconut oil together until smooth. Stir consistently.

2. Drizzle or dip the zucchini bread, muffins, or doughnuts into the chocolate “frosting”.

3. Enjoy!

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