Chocolate Zucchini Doughtnuts

Chocolate Zucchini Doughnuts


Chocolate Zucchini Doughtnuts

I have shared a couple of doughnut recipes here on the blog before and both of the deep fried variety. Such as these Zeppole, Ricotta Doughnuts and more recently my Castagnole Fritte. However, my chocolate zucchini doughnuts featured today are of a completely different variety. They are baked not fried and with the addition of grated zucchini and finely chopped walnuts.

These chocolate zucchini doughnuts have a cake like texture and are super moist made more so after being dunked in a decadent chocolate glaze.

This is a simple snacking cake recipe given to me by a friend which I have tweaked and converted into doughnuts. I think it’s a fun way of giving an old recipe new life. If you love easy to make desserts and have an extra zucchini hanging out in your fridge then these doughnuts are for you.

Chocolate zucchini doughnuts

One will barely notice the zucchini in the doughnut because it just melts into the batter as it bakes, which is a great thing if there are finicky eaters in the family. It is one more wonderful way to hide the vegetables, in my opinion, when cooking or baking.

Chocolate Zucchini Doughnuts

I used 2, 3 inch round doughnut hole pans for this recipe which yields 24 doughnuts. Each pan has 6 doughnut ring shapes which I let cool and resprayed with non-stick baking spray between batches.

Alternately, you may use a 9 inch square baking pan and bake the cake in a preheated oven at 350 degrees F, for about 40 minutes or till a wooden skewer inserted in the middle comes out clean. You will only need half the quantity of chocolate glaze if opting to bake it in a cake form.

Chocolate Zucchini Doughnuts

A few notes to help you along: Use the 6 to 8 minutes bake time as a general guideline and always check to see if they are done at the minimum amount of time as not all ovens are the same. Mine is a gas oven and my baked goods are usually ready at the minimum amount of time requested in most recipes.

Do use a piping bag or resealable plastic bag, snipped at one end, to fill the doughnut pans for perfectly round shaped doughnuts.

Fill only half way through (the doughnut rings) as the batter doubles in size once baked.

Let the doughnuts cool in the pan for a few minutes before loosening them around the edges and inverting them onto a cooling rack.

Last but not least top the doughnuts with lots and lots of sprinkles 🙂


Chocolate Zucchini Doughnuts
Recipe type: Dessert
Serves: 24 doughnuts
  • 1½ cups flour
  • ⅓ cup cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup softened butter
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla
  • ⅓ whole cup milk
  • 1 cup grated zucchini (from 1 small zucchini)
  • ½ cup finely chopped walnuts
  • Chocolate Glaze
  • 2 cups icing sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • 4 tablespoons whole milk
  • chocolate sprinkles (or any other of your choice)
  1. Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
  2. In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
  3. In a separate bowl, beat together the butter and sugar until creamy.
  4. Add in the eggs, vanilla and beat until well combined.
  5. Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
  6. Add in the zucchini and the nuts. Stir till combined.
  7. Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
  8. Bake 6 to 8 minutes or until the tops spring back when lightly touched.
  9. When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
  10. Cool and spray the doughnut pans with nonstick spray between batches.
  12. In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
  13. To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
  14. Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.
  15. Top with the sprinkles of your choice.



  1. Lovely Marisa – I love the idea of using vegetables in sweet dishes

  2. Yumm these look so beautiful and yummy! I love the fact that they are baked and the zucchini! Wonderful

  3. What an eye & talent you have, sweet friend! xoxo!

  4. These look wonderful! I guess I can have more than one and claim it is healthy due to the zucchini! 😀

  5. These Doughnut sound delicious and look beautiful, Marisa! 🙂

  6. Oh yes please!! These look awesome!!

  7. I am a fan of chocolate zucchini cake, so I love the idea of this doughnuts. They look beautiful and delectable! Love that you have a gas oven; both in my roman and canadian kitchens I have a gas stove with an electric oven, so I’ve never baked with the gas one..

    • My gas oven is an Italian import with no frills or special gadgets and I was a little sceptical when I first purchased it as I had never used one before but I now adore it!

  8. I make a chocolate zucchine cake which is really good….but doughnuts-wow what an amazing idea! They look beautiful🍩

  9. I don’t think I could eat just one. I love the sprinkles. 🙂

  10. Baked and with zucchini! Double yes for these yummy donuts!

  11. I have an abundance of zucchini and summer squash right now. I have been baking and zoodling for days. Today I made your chocolate zucchini donuts. Absolutely amazing!
    Thank you for sharing!

    • I am so happy to hear that you’ve tried and love the doughnuts and thank-you so much for taking the time to visit and leaving a comment! It is very much appreciated 🙂