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Chocolate Zucchini Donuts Recipe

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4.2 from 81 reviews

Deliciously moist Chocolate Zucchini Donuts that combine the richness of cocoa with the subtle moisture of fresh zucchini, topped with a luscious chocolate glaze. Perfect for a guilt-free treat or a unique dessert to impress your guests.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar

Wet Ingredients

  • 2 Tablespoons unsalted butter (melted)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream (room temperature)
  • ⅓ cup milk (room temperature)
  • ½ cup shredded zucchini (patted dry)

Chocolate Glaze

  • ½ cup good quality semisweet chocolate chips
  • 3 Tablespoons heavy cream
  • 1 Tablespoon unsalted butter

Instructions

  1. Preheat Oven: Preheat your oven to 350℉. Grease a donut tin with butter or nonstick spray and set it aside to prepare for baking.
  2. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure an even distribution of leavening agents and cocoa.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg and granulated sugar until smooth and well combined. Add the milk, sour cream, melted butter, and vanilla extract to the mixture, blending until smooth and creamy.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently just until combined; avoid overmixing to keep the donuts tender. Fold in the shredded zucchini carefully.
  5. Fill Donut Tin and Bake: Using a piping bag or spoon, transfer the batter into the prepared donut tin, filling each cavity about three-quarters full. Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted into a donut comes out with little to no crumbs. Let the donuts cool in the pan for a couple of minutes before inverting them onto a wire rack to cool completely.
  6. Prepare Chocolate Glaze: In a microwave-safe bowl, combine the semisweet chocolate chips, heavy cream, and butter. Heat on 50% power for one minute. Allow the mixture to rest for a couple of minutes, then stir until smooth. If necessary, heat for an additional 30 seconds at 50% power until fully melted and glossy.
  7. Glaze the Donuts: Dip the top of each cooled donut into the chocolate glaze, then place the donut back on the wire rack to set. Optionally, garnish with chocolate shavings for an extra decorative touch.

Notes

  • Ensure the zucchini is well-patted dry to prevent excess moisture in the batter.
  • Do not overmix the batter to keep the donuts tender and fluffy.
  • Room temperature ingredients help achieve a smoother batter and even baking.
  • If you don’t have a piping bag, use a spoon to fill the donut cavities carefully.
  • Let the glaze set completely before serving for the best presentation.
  • These donuts can be stored in an airtight container at room temperature for up to 2 days.

Find it online: https://recipethrive.com/chocolate-zucchini-donuts-recipe/