My kiddo happens to be a donut lover. It’s the one thing he can’t resist and asks for whenever we are out and about and they are available. Of course the occasional donut indulgence is fine, but when you can make your own at home and the ingredients are all good ones, you don’t have to feel bad about serving them up to your kids any day of the week! With the end of summer approaching at a rapid pace, I find that everyone I know has a ton of zucchini in their fridge and I know I am always looking for recipes to use up my zucchini in new ways! My healthier chocolate zucchini donuts are perfect for a healthy and fun breakfast and they happen to be loaded with all the good stuff!
I’m a big fan of baking with veggies and I love incorporating them into recipes like my Whole Wheat Zucchini Tahini Bread, Carrot Cake Donuts, and more! The zucchini adds moisture and because it doesn’t have a ton of taste, it is basically undetectable for those picky little food detectives that you are serving them to! If you are thinking to yourself that chocolate and zucchini cannot be good together, then I get where you are coming from, but you have to trust me on this one. They are actually a match made in heaven! The zucchini helps provide moisture and nutrients to these donuts and if it weren’t for the tiny green flecks that you see throughout the donut, you wouldn’t even know it was in there!
I love making a batch of these donuts on Sunday for meal prep and then keeping them in the fridge or freezer to get out for on-the-go breakfasts, lunch box additions, and after school snacking! They are even great for moms and dads too, just ask my hubby! I mean after all, who doesn’t love a chocolate donut?
These chocolate zucchini donuts are filled with fruit, veggies, contain no refined sugars, and are made with whole wheat flour setting them apart from their unhealthy donut counterparts! You can be sure that you won’t have any donut guilt when you make them homemade with quality ingredients! I can’t wait for you to make these for yourself and watch your family be super pumped that mom and dad are serving up chocolate for breakfast!
Now all we need is one of those shirts that says “I’m a cool mom”…
1/3 Cup of Milk
1 Tsp. Apple Cider Vinegar
1/4 Cup of Avocado or Olive Oil
1/4 Cup of Greek Yogurt
2 Mashed Ripe Bananas
1 Cup Finely Grated Zucchini (about 2 zucchini)
1 1/2 Tsp. Pure Vanilla Extract
1/2 Cup Coconut Sugar
1 3/4 Cup Whole Wheat Flour
1 Tsp. Cinnamon
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/4 Tsp. Kosher Salt
1/4 Cup Unsweetened Cocoa or Cacao Powder
4 oz. Chopped Dark Chocolate
1 Tsp. Coconut Oil
Preheat oven to 325 degrees.
Mix milk and apple cider vinegar together and let sit for 5 minutes.
Meanwhile combine eggs, bananas, oil, vanilla, and yogurt in a bowl and whisk to combine. Add milk in at this time and whisk again.
Fold in grated zucchini into the wet ingredients.
Combine dry ingredients (flour, cinnamon, sugar, salt, baking powder, baking soda, cocoa powder) in another bowl and stir to combine.
Add wet ingredients into the dry ingredients and fold together until well combined.
Fold in 2 oz. of chopped dark chocolate into the batter.
Spray a nonstick donut pan with nonstick spray and pipe batter into the donut pan by using a piping bag or a Ziploc with a corner cut. Alternatively you can spoon batter in, but I find it easier to pipe it in.
Bake for 15-18 minutes until just done.
Let cool completely before removing from the donut pan.
When the donuts are cooled and removed from the pan melt the other 2 oz of chocolate with the coconut oil in the microwave at 20 second intervals, stirring until smooth.
Drizzle over the donuts.
Store in the fridge or freezer.
Happy baking friends! Let’s hear it for that chocolate drizzle on top! I mean it’s totally optional, but a little extra chocolate never hurt anybody and after all, we are eating veggies too! I’m all about that balance life!