If you are looking for a delightful treat that somehow combines the wholesome goodness of veggies with the irresistible allure of chocolate, then this Zucchini Chocolate Chip Baked Donuts Recipe is exactly what you need. Light, tender, and bursting with mini chocolate chips throughout, these baked donuts are the perfect balance of healthy and indulgent, making them a fantastic addition to any breakfast, snack, or dessert spread. Plus, they sneak in shredded zucchini, adding moisture and a subtle veggie boost that keeps them wonderfully soft and moist.
Ingredients You’ll Need
This recipe calls for a handful of simple, everyday ingredients that work harmoniously to create the perfect texture and flavor in these donuts. Each component plays an important role, from the coconut oil adding healthy fats and rich flavor to the cinnamon enhancing the warmth and sweetness of the dish.
- 2 large eggs: These provide structure and help bind the ingredients together to form a tender crumb.
- 1/4 cup coconut oil, melted & cooled: Adds subtle richness and keeps the donuts moist without being greasy.
- 1/4 cup maple syrup: A natural sweetener that complements the zucchini and chocolate with a delicate, caramel-like flavor.
- 1/4 cup plain Greek yogurt: Brings tanginess and moisture, ensuring the donuts stay soft and fluffy.
- 1 cup whole wheat flour: Adds a nutty depth and hearty texture while keeping the donuts wholesome.
- 1 teaspoon baking powder: Helps the donuts rise nicely and become wonderfully light.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 teaspoon cinnamon: Offers a warm spice note that pairs beautifully with zucchini and chocolate.
- 1/2 cup packed shredded zucchini: Provides moisture and subtle vegetal freshness without overpowering the flavor.
- 1/4 cup mini chocolate chips: Mixed into the batter for pockets of gooey chocolate.
- 1/4 cup + 1 tablespoon mini chocolate chips: To melt and drizzle over the finished donuts for extra chocolatey goodness.
How to Make Zucchini Chocolate Chip Baked Donuts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350º F. Greasing your donut pan well and dusting it with a light coating of flour is key to ensuring your donuts release easily once baked. Trust me, this little step saves you from a frustrating stuck situation later on.
Step 2: Get the Zucchini Ready
Grate about half a medium zucchini and spread it out on paper towels to remove excess moisture. After 10 minutes, wrap the shredded zucchini in cheesecloth or a double layer of paper towels and give it a good squeeze to wring out as much water as possible. This step is crucial to keep the donuts from becoming soggy while still benefiting from zucchini’s natural moisture.
Step 3: Whisk Together the Wet Ingredients
In a large bowl or stand mixer, combine the eggs, melted coconut oil, and maple syrup. Whisk together on medium speed until fully combined, which usually takes about a minute. Then add the plain Greek yogurt, mixing again until the mixture is smooth and creamy.
Step 4: Combine Dry Ingredients and Mix
Incorporate the whole wheat flour, baking powder, salt, and cinnamon into the wet ingredients. Mix on medium just until everything is combined — be careful not to over-mix, as this can make the donuts dense instead of light and fluffy.
Step 5: Fold in Zucchini and Chocolate Chips
Gently fold the shredded zucchini and 1/4 cup of mini chocolate chips into the batter. These chocolate chips add bursts of sweetness that contrast beautifully with the subtle veggie notes.
Step 6: Fill the Donut Pan and Bake
Pour the batter into your prepared donut pan, filling each mold about 3/4 full. Bake for 6 to 8 minutes, or until a toothpick inserted in the donut comes out clean. This quick baking time keeps the donuts soft and ensures they don’t dry out.
Step 7: Cool and Prepare the Chocolate Drizzle
Once baked, carefully turn the donuts out onto a wire rack to cool completely. Meanwhile, microwave 1/4 cup of mini chocolate chips in a microwave-safe bowl for 60 seconds, then add the final tablespoon of chips and stir until completely melted with no lumps. This glossy drizzle will make your donuts look and taste extra decadent.
Step 8: Drizzle and Enjoy
Finish by drizzling the melted chocolate over the cooled donuts. This finishing touch not only adds beautiful visual appeal but also a luscious finishing layer of chocolatey goodness that will have you coming back for more!
How to Serve Zucchini Chocolate Chip Baked Donuts Recipe
Garnishes
For a little extra touch, sprinkle a few more mini chocolate chips or a light dusting of powdered sugar on top just before serving. These simple garnishes elevate the presentation and add an extra wink of sweetness and charm.
Side Dishes
These donuts pair wonderfully with a cup of coffee, tea, or even a cold glass of milk. For brunch, serve them alongside fresh fruit or a yogurt parfait to round out your plate with balanced flavors and textures.
Creative Ways to Present
Try stacking the donuts on a pretty cake stand for a festive brunch table or arrange them on a rustic wooden board with fresh herbs and berries for an eye-catching spread. You can even serve them with small bowls of different toppings like chopped nuts or extra melted chocolate for a customizable donut experience.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini chocolate chip baked donuts keep well in an airtight container at room temperature for up to two days. For longer storage, consider refrigerating them, but bring to room temperature or warm slightly before enjoying to keep them soft.
Freezing
To freeze, place the cooled donuts in a single layer on a baking sheet and freeze until firm. Then transfer the frozen donuts into a resealable plastic bag or airtight container. They will keep well for up to three months. Thaw at room temperature before serving.
Reheating
Reheat frozen or refrigerated donuts in a toaster oven or microwave for a few seconds until warm and soft. Be cautious not to overheat as the donuts can dry out quickly. A gentle warming will bring back that freshly-baked delight.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips can be used, but mini chips distribute more evenly throughout the batter and melt nicely, creating pockets of chocolate in every bite.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini. The skin adds color and nutrients, and when shredded finely, it blends seamlessly into the batter without affecting texture.
Can I substitute the whole wheat flour with all-purpose flour?
Yes, substituting with all-purpose flour will result in a slightly lighter texture, but whole wheat flour offers a nuttier flavor and adds extra fiber, making the donuts a bit more wholesome.
Is it okay to omit the chocolate drizzle?
Definitely. The drizzle adds a decadent touch, but the donuts are delicious on their own with the chocolate chips baked inside. You can also try dusting with cinnamon sugar instead if you prefer.
How can I make these donuts vegan-friendly?
You can experiment by replacing eggs with flax eggs and using a plant-based yogurt and vegan chocolate chips. Keep in mind texture and moisture may vary, so some recipe adjustments might be necessary.
Final Thoughts
This Zucchini Chocolate Chip Baked Donuts Recipe has quickly become a favorite in my kitchen because it balances health and indulgence so effortlessly. Whether you want to sneak some veggies into your family’s snacks or just crave a moist, chocolate-studded treat, these donuts deliver every time. Trust me, once you try this recipe, you’ll be hooked on the wonderful flavors and ease of making them again and again!
Print
Zucchini Chocolate Chip Baked Donuts Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 18 donuts
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Chocolate Chip Baked Donuts are a moist and delicious treat that combines the subtle sweetness of zucchini with melty mini chocolate chips. Made with wholesome ingredients like whole wheat flour, Greek yogurt, and natural sweeteners, these baked donuts offer a healthier twist on a classic favorite. Perfect for breakfast, snacks, or dessert, they are quick to prepare and baked to perfection in just minutes.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Additional Ingredients
- 1/2 cup packed shredded zucchini (about half a medium zucchini)
- 1/4 cup mini chocolate chips
- 1/4 cup + 1 tablespoon mini chocolate chips (for melting and drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature while you prepare the batter.
- Prepare Donut Pan: Grease a donut pan thoroughly with cooking oil, then dust it with flour to prevent sticking, ensuring easy donut removal after baking.
- Prepare Zucchini: Shred the zucchini onto clean paper towels and spread it out thinly. Let it rest for 10 minutes to release moisture. Then transfer the shredded zucchini onto a clean cheesecloth or double-layer paper towels and wrap it tightly. Squeeze over a bowl or sink to extract as much water as possible. Set aside the drained zucchini.
- Mix Wet Ingredients: In a stand mixer bowl or a large mixing bowl, add eggs, melted coconut oil, and maple syrup. Whisk on medium speed for about 1 minute until the mixture is well combined.
- Add Greek Yogurt: Incorporate the plain Greek yogurt into the wet mixture and whisk for another minute until smooth and creamy.
- Add Dry Ingredients: Add whole wheat flour, baking powder, salt, and cinnamon to the bowl. Mix on medium speed just until all the ingredients are combined; be careful not to overmix to keep the donuts tender.
- Fold in Zucchini and Chocolate Chips: Gently stir in the shredded zucchini and 1/4 cup mini chocolate chips until evenly distributed throughout the batter.
- Fill Donut Pan: Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full to allow room for rising.
- Bake: Place the pan in the oven and bake for 6-8 minutes, or until a toothpick inserted into a donut comes out clean, indicating they are cooked through.
- Cool Donuts: Remove the donuts from the oven and carefully turn them out onto a wire rack to cool completely before glazing.
- Melt Chocolate Chips: Put 1/4 cup of mini chocolate chips into a microwave-safe bowl and microwave for 60 seconds.
- Stir Melted Chocolate: Add the remaining 1 tablespoon of mini chocolate chips to the melted chocolate and stir until fully melted and smooth, with no lumps.
- Drizzle Chocolate: Drizzle the melted chocolate evenly over the cooled donuts for a beautiful finishing touch. Serve and enjoy your delicious zucchini chocolate chip baked donuts!
Notes
- Be sure to squeeze out as much water as possible from the shredded zucchini to avoid soggy donuts.
- Whole wheat flour adds fiber and a nutty flavor, but you can substitute with all-purpose flour if preferred.
- If you don’t have mini chocolate chips, regular chocolate chips chopped finely will work.
- Let the donuts cool completely before drizzling melted chocolate to prevent it from melting too much and running off.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate up to a week.
