Super Chocolate Donuts Recipe!

O-M-G donuts!!

Let’s agree– donuts are a treat. We’re not fooling ourselves– deep down we know that donuts aren’t really an appropriate breakfast food. And yet…

…and yet, THEY ARE!

Appropriate, shmappropriate. Every once in awhile, it is a real TREAT to indulge yo self in a donut.

Doughnuts. Donuts. How do you like to spell it? Personally, it’s donuts for me. Perhaps because it’s shorter??

Baked Donuts for the Win

Anyway, when I make donuts, I like to BAKE THEM! I’m not going to claim they’re healthy, but let’s say they are healthier than their fried counterpart. And way less messy to make, with ALL of the luscious moist melt-in-your-mouth flavor.

These aren’t just any baked chocolate donuts. They’re super baked chocolate donuts.

What makes them super?

The super part of these donuts is their secret ingredient…

are you ready for it…


it is…



That’s right!! Zucchini! A vegetable!

Don’t worry, you wont taste the zucchini. The zucchini has magical super powers that make the donuts extra moist and adds the perfect texture, while not affecting the flavor at all! Super. duper. magic. PLUS, some added health!!!

Dairy-free Vegan!!

PLUS!! They’re dairy-free and can easily be made vegan!! Because really, why not???? If you don’t need them to be, then you can use the ingredients that are most convenient for you. But if you do need to be dairy-free or vegan-friendly, this recipe is a lovely, sweet solution.

Ok Ok…

Ok ok, I want one of these in my mouth right about now. So let’s get to it, shall we?

Oh and! I put links below to my fav items that I use in this recipe (hellooo amazing donut pans). Scroll to the bottom of the post to see what to get!!

The Recipe!

Super Baked Chocolate Donuts
Makes about 4-5 dozen mini donuts


Donut Part:
2 cups flour
2/3 cup unsweetened cocoa powder, sifted
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp instant espresso powder
1/2 cup melted coconut oil or your favorite oil
2 eggs (or flax eggs, if vegan)
1 tsp vanilla extract
1 cup unsweetened almond milk (or your favorite non-dairy milk)
4 cups shredded zucchini – I used one super-large zucchini

Topping Part:
1 cup good-quality dark chocolate (dairy-free, if needed)
1 tablespoon coconut oil
Maldon sea salt
Turbinado sugar


  1. Preheat your oven to 350 degrees F. Spray mini donut pans with cooking spray! Set them aside.
  2. In a large bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder.
  3. To the dry ingredients, add the wets! Add in the 1/2 cup oil, 2 eggs, vanilla, almond milk, and zucchini. Gently whisk the ingredients together. You’ll have a chocolaty, not-very-thick batter. That’s exactly what you want!
  4. Using two spoons, scoop the batter into your prepared mini donut pans. Spread the batter around to make it even in each donut cavity. I have two pans that each hold 1 dozen.
  5. Bake the pans in the preheated oven for about 12 minutes, or until the tops of the donuts feel slightly firm and spring back when lightly touched.
  6. Remove the pans from the oven. Cool the donuts in the pans for about 3 minutes. Then move the donuts out of the pan and onto a cooling rack.
  7. Repeat steps 4-6 until you’ve used up all the batter! You’ll have about 4-5 dozen.
  8. Next, the topping! Melt your chocolate and the tablespoon of coconut oil in the microwave. Microwave for 1 minute. Stir. Then microwave in 30 second intervals until the chocolate is fully melted. It’ll take 2-3 minutes total. You’ll have very smooth, dip-able chocolaty goodness.
  9. Dip the top of each donut into the melted chocolate. Then turn the donut back right-side up (dipped side up). Then sprinkle each donut with Maldon sea salt and turbinado sugar. This will give you the most perfect salty, sweet, chocolaty flavor of all time.
  10. Cool the donuts completely. Eat / serve / share them!!
  11. To store them, place the donuts in an airtight container, placing a piece of waxed paper in between each layer.
  12. YUMMMMMMMMMM! Enjoy!!!

Buy it, Bake with it!

My 7 fav items to use in this recipe!! Check out what you should get to make these donuts!!

  1. The mini donut pans!! These are so fun. I have two of them!

2. Maldon sea salt. This stuff is life-changing. It’s super flaky sea salt. Sprinkle it on cookies to make chocolate sea salt cookies. Sprinkle it on avocado to make the most tantalizing avocado toast. OR, sprinkle it here on these donuts to make them taste out of this world chocolaty and flavorful!!

3. Unsweetened cocoa powder. The key to all of my dairy-free chocolate creations. I buy this large container on Amazon every time I need it! (Which is very often…. #allthechocolate)

4. Turbinado sugar. A less fine sugar than granulated sugar. It’ll give you that crunchy sugary topping that makes the donut a real treat.

5. Pure vanilla extract. Not the imitation stuff, the real stuff. It’s not cheap, but I’ve compared a lot of prices and at least the last time that I purchased, amazon’s prices were even better than Costco. It. is. worth it. Trust me.

6. A box grater!! You’ll use this to grate the zucchini. And once you have it, you can use it to…zest a lemon or lime, grate apple to bake into your pancakes (try it!!), grate carrots for carrot cake….so useful!

7. Espresso Powder. King Arthur Flour’s tagline says it all. This stuff, so simple yet so powerful, brings out rich, deep chocolate flavor.

Happy Baking Friends!!!

Have the most wonderful, sweet day!

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