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overhead shot of chocolate and zucchini baked donuts with white glaze on wire rack
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5 from 1 vote

Triple Chocolate & Zucchini Baked Donuts

Sneak some vegetables into dessert! These baked donuts are packed with zucchini, and of course, chocolate. Moist, decadent and delicious!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 292kcal



  • 2 cups cake flour spooned and leveled
  • ¾ cups granulated sugar
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup zucchini shredded and dried
  • 1 cup white chocolate chips
  • ¾ cups buttermilk
  • 2 eggs lightly beaten
  • 2 tablespoons butter melted
  • spray oil


  • ½ cup cup white chocolate chips



  • Preheat oven to 425 F.
  • Shred the zucchini and spread on a paper towel. Allow to dry for 5-10 minutes.
  • In a large bowl, combine flour, sugar, salt, baking powder and cocoa. Stir in zucchini and chocolate chips until well coated by flour mixture. Add buttermilk, eggs and butter. Stir until just combined.
  • Grease donut pan with spray oil. Spoon donut mixture into donut pan, filling ¾ full. Bake for 7-9 minutes, until tops spring back when gently pressed. Cool in pan for 5 minutes; transfer to rack and cool completely.


  • Melt chocolate chips in a microwave-safe bowl in 10 second increments, stirring in between. Scoop melted chocolate into a zip-lock bag, snip the corner, and drizzle over cooled donuts.


To convert these into cupcakes, increase baking time to 15-18 minutes (for medium sized muffin trays).


Serving: 1donut | Calories: 292kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 260mg | Potassium: 264mg | Fiber: 2g | Sugar: 27g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg