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
Scale
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.
