If you love the idea of sneaking some veggies into your sweet treats without sacrificing flavor, then you are going to adore this Zucchini Chocolate Chip Baked Donuts Recipe. These donuts are tender, moist, and packed with the subtle earthiness of zucchini balanced beautifully by bursts of rich chocolate chips. Best of all, they are baked instead of fried, making them a lighter option that still feels indulgent and fun. Whether you’re making them for breakfast, a snack, or a delightful dessert, these donuts deliver satisfying texture and flavor that’ll have you reaching for seconds.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a crucial role in creating the perfect Zucchini Chocolate Chip Baked Donuts Recipe. From wholesome whole wheat flour that adds a nutty depth, to juicy shredded zucchini bringing moisture and tenderness, every component works harmoniously for a delicious result.
- 2 large eggs: Acts as a binder and adds richness to the batter.
- 1/4 cup coconut oil melted & cooled: Provides healthy fats and keeps the donuts moist.
- 1/4 cup maple syrup: Natural sweetness with a hint of caramel flavor.
- 1/4 cup plain Greek yogurt: Adds creaminess and tenderizes the crumb.
- 1 cup whole wheat flour: Gives body and a subtle earthiness to the donuts.
- 1 teaspoon baking powder: Ensures the donuts rise perfectly light and fluffy.
- 1/4 teaspoon salt: Balances the flavors.
- 1 teaspoon cinnamon: Adds warm spice, enhancing both the zucchini and chocolate.
- 1/2 cup packed shredded zucchini: Keeps donuts moist and offers a sneaky veggie boost.
- 1/4 cup mini chocolate chips: Incorporated in the batter for melty pockets of sweetness.
- 1/4 cup + 1 tablespoon mini chocolate chips: For melting and drizzling on top to finish the donuts with a glossy, chocolatey touch.
How to Make Zucchini Chocolate Chip Baked Donuts Recipe
Step 1: Prep Your Oven and Donut Pan
Start by preheating your oven to 350º F. Greasing your donut pan well with cooking oil and dusting it lightly with flour ensures your donuts will pop out easily once baked without sticking or breaking.
Step 2: Get the Zucchini Ready
Shred half a medium zucchini and spread it out on paper towels. Let it sit for about 10 minutes, then transfer to a clean cheesecloth or double paper towels and squeeze out as much water as possible. This step is key to avoiding soggy donuts and ensuring the perfect tender texture.
Step 3: Mix Wet Ingredients
In a large bowl or stand mixer, whisk together the eggs, melted coconut oil, and maple syrup for about a minute until everything’s combined and smooth. These wet ingredients build the base that binds and sweetens the donuts beautifully.
Step 4: Add the Greek Yogurt
Next, whisk in the Greek yogurt. It adds a wonderful creaminess and helps create the moist crumb that makes these donuts so irresistible.
Step 5: Incorporate Dry Ingredients
Add the whole wheat flour, baking powder, salt, and cinnamon to the bowl. Mix just until everything comes together—be careful not to over mix to keep the batter light and tender.
Step 6: Fold in Zucchini and Chocolate Chips
Gently stir in the shredded zucchini and the mini chocolate chips. The zucchini adds subtle moisture and nutrition, and the chocolate chips melt into little pockets of gooey sweetness throughout the donuts.
Step 7: Fill and Bake
Pour the batter into your prepared donut pan, filling each cavity about three-quarters full. Bake for 6 to 8 minutes until a toothpick inserted comes out clean, signaling the donuts are perfectly baked.
Step 8: Cool and Chocolate Drizzle
Allow the donuts to cool on a wire rack. In the meantime, melt 1/4 cup of mini chocolate chips in the microwave for 60 seconds, then stir in the remaining tablespoon of chips until smooth and glossy. Drizzle this luscious melted chocolate over each donut for an extra touch of indulgence!
How to Serve Zucchini Chocolate Chip Baked Donuts Recipe
Garnishes
These baked donuts shine with a simple drizzle of melted chocolate, but you can also sprinkle a little powdered sugar or finely chopped nuts for added texture and flair. Fresh berries or a dusting of cinnamon can brighten up the presentation and complement the flavors.
Side Dishes
Pair your Zucchini Chocolate Chip Baked Donuts Recipe with a creamy latte, a refreshing glass of milk, or a cup of herbal tea to balance the sweetness. For a brunch spread, add fresh fruit or a smoothie bowl alongside for a colorful and satisfying combination.
Creative Ways to Present
Turn these donuts into a fun dessert by stacking them into a donut tower drizzled with extra chocolate or caramel sauce. You could also serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your baked donuts fresh by storing them in an airtight container at room temperature for up to two days. This prevents them from drying out and retains their soft texture perfectly.
Freezing
If you want to enjoy these donuts later, they freeze beautifully. Wrap each donut individually in plastic wrap, then place them in a freezer-safe container. They will keep well for up to two months without losing flavor or texture.
Reheating
To bring frozen or stored donuts back to life, warm them in a microwave for about 15 seconds or in a preheated oven at 300º F for 5 to 7 minutes. This restores that just-baked softness and melty chocolate goodness.
FAQs
Can I use regular flour instead of whole wheat flour?
Absolutely! All-purpose flour can be used and will yield a slightly lighter texture, but whole wheat adds great flavor and nutrition. Feel free to experiment with what you have on hand.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini. The skin is thin and soft enough to blend well into the batter, plus it adds extra nutrients and a pleasant color.
Can I substitute the coconut oil with another type of oil?
Yes, you can use melted butter, olive oil, or any neutral oil you prefer. Coconut oil adds a subtle flavor and moisture, but alternatives won’t drastically change the final result.
How do I prevent the zucchini from making the donuts soggy?
Removing as much moisture as possible by draining and squeezing the shredded zucchini is the key. This step ensures your donuts stay perfectly soft rather than wet or heavy.
Are these donuts suitable for freezing and storing ahead?
Definitely! This Zucchini Chocolate Chip Baked Donuts Recipe freezes well and can be stored for a couple of months. Just reheat gently before enjoying to bring back their fresh-baked charm.
Final Thoughts
I can’t recommend this Zucchini Chocolate Chip Baked Donuts Recipe enough—it’s a shining example of how easy it is to combine wholesome ingredients with indulgent flavors for a truly special treat. Whether you’re an experienced baker or a kitchen newbie, these donuts come together effortlessly and bring so much joy with every bite. Give them a try and watch them quickly become a favorite in your recipe rotation.
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 healthier treat, combining the subtle sweetness of shredded zucchini with bursts of mini chocolate chips. Made with whole wheat flour, natural sweeteners, and Greek yogurt, these baked donuts offer a delicious and guilt-free snack or breakfast option that is quick and easy to prepare.
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 cinnamon
Add-ins
- 1/2 cup packed shredded zucchini (about half a medium zucchini)
- 1/4 cup mini chocolate chips (for batter)
- 1/4 cup mini chocolate chips (for melting and drizzle)
- 1 tablespoon mini chocolate chips (to mix into melted chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 350º F (177º C) to ensure it reaches the right temperature for baking your donuts.
- Prepare the Donut Pan: Grease a donut pan thoroughly with cooking oil and lightly dust it with flour to prevent the donuts from sticking.
- Drain the Zucchini: Shred the zucchini and spread it thinly on clean paper towels. Let it sit for 10 minutes to release excess moisture. Then transfer the zucchini onto a clean cheesecloth or double-layered paper towels, wrap it up, and squeeze out as much water as possible. Set aside.
- Mix Wet Ingredients: In a stand mixer bowl or large mixing bowl, whisk together the eggs, melted coconut oil, and maple syrup on medium speed for about one minute until fully combined.
- Add Greek Yogurt: Incorporate the plain Greek yogurt into the mixture and whisk for another minute until the batter is smooth.
- Combine Dry Ingredients: Add the whole wheat flour, baking powder, salt, and cinnamon to the wet ingredients. Mix on medium speed just until combined, being careful not to overmix to maintain lightness.
- Fold in Zucchini and Chocolate Chips: Gently stir in the drained shredded zucchini along with 1/4 cup of mini chocolate chips, integrating them evenly into the batter.
- Fill the Donut Pan: Spoon the batter into the prepared donut pan, filling each mold about three-quarters full to allow room for rising.
- Bake the Donuts: Place the pan in the oven and bake for 6 to 8 minutes, or until a toothpick inserted into a donut comes out clean, indicating they are done.
- Cool the Donuts: Carefully turn the donuts out onto a wire rack and let them cool completely before decorating.
- Melt Chocolate for Drizzle: Place 1/4 cup of mini chocolate chips into a microwave-safe bowl and microwave for 60 seconds.
- Finish the Chocolate Mixture: Add the remaining tablespoon of mini chocolate chips to the melted chocolate and stir until all chips are fully melted and the mixture is smooth and lump-free.
- Decorate and Serve: Drizzle the melted chocolate evenly over the cooled donuts. Let set briefly, then enjoy your homemade zucchini chocolate chip baked donuts!
Notes
- Be sure to drain the shredded zucchini well to avoid soggy donuts.
- You can substitute whole wheat flour with all-purpose flour if preferred, but whole wheat adds a nice nutty flavor and extra fiber.
- For a nut-free version, confirm your chocolate chips are free from cross-contamination.
- These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Reheat gently in a microwave for a few seconds if desired before serving.
- Feel free to add a pinch of nutmeg or vanilla extract for extra flavor variations.
