Chocolate Baked Zucchini Donuts (Egg-Free!)
When I was a kid, I never would have guessed that vegetables could sneak their way into desserts. Zucchini was something I associated with gardens in the summertime, my family’s favorite stir-fries, or big loaves of zucchini bread cooling on the counter. But over the years, I’ve realized that zucchini is one of the most magical ingredients in baking—it adds so much moisture and tenderness without ever giving itself away.
These baked chocolate zucchini donuts are the perfect example. They’re rich, moist, and deeply chocolatey, yet made without eggs. The zucchini practically disappears into the batter, leaving you with nothing but soft, fluffy, indulgent donuts that feel like a treat but still sneak in a little extra nutrition.
What I love most about them is their versatility. You can make them as a mid-morning snack with coffee, a healthy-ish dessert after dinner, or even a fun baking project on the weekend. And because they’re baked instead of fried, they’re lighter but still full of that cozy, donut-shop charm.
Trust me—if you’ve never baked with zucchini before, these donuts will win you over in one bite.
These donuts are moist, rich, and chocolatey with the perfect cake-like crumb. The best part? You’d never even guess they’re packed with zucchini and made without eggs. That’s the magic of this recipe—simple ingredients, a little garden-fresh inspiration, and a batch of donuts that feels both wholesome and indulgent at the same time.
Ingredients (Makes 8 donuts)
Wet Ingredients
- 2 tbsp melted coconut oil
- ⅓ cup milk
- ¼ cup shredded zucchini (well squeezed to remove excess moisture)
- 1 tbsp full-fat Greek yogurt
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- ½ tsp baking soda
- Pinch of salt
Optional: dairy-free mini chocolate chips for topping
Directions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix together the coconut oil, milk, zucchini, Greek yogurt, vanilla, and apple cider vinegar until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined (do not overmix).
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Sprinkle with mini chocolate chips if desired.
- Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for 10 minutes before transferring to a wire rack.