These moist and rich baked double chocolate donuts are under 100 calories each, and you’ll never guess that they’re packed full of zucchini and other better-for-you healthy ingredients! Indulge your chocoholic sweet tooth without ruining your diet!
It’s summertime, and as usual, my garden is bursting at the seams with fresh zucchini! I decided to take my favorite chocolate zucchini cake recipe + my favorite donut pan and turn it into these healthier-for-you breakfast donuts – LOADED with double chocolate flavor, but with only about 1/3 of the calories!
These double chocolate donuts come in at under 100 calories each thanks to the addition of the zucchini which also gives the donuts a rich moistness beyond comparison. According to my calculations, each donut is just a bit under 100 calories (88 calories plain and 98 calories with a drizzle of icing), so you can indulge your sweet tooth without blowing your diet. It IS bathing suit season, after all!
If you’re not a fan of zucchini, don’t worry! I pinky promise that you can’t taste it one bit! If my boys know that there’s zucchini in one of my recipes, they will generally refuse to eat it…but they willingly polished off the entire batch of these double chocolate donuts knowing full well that there’s plenty of zucchini in them. They’re really THAT good!
Of course, you might as well add another layer of flavor with a drizzle of vanilla glaze since it only adds a few more calories! 
Double Chocolate Zucchini Cake Donuts
Ingredients
- 1 cup Whole Wheat Flour
- 1/4 cup Coconut Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Organic Cocoa Powder
- 1/2 tsp. Baking Soda
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Unsweetened Applesauce
- 1 cup Zucchini, shredded
- 1/4 cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees and lightly spray the donut pans with cooking spray.
- Squeeze the zucchini shreds between a paper towel to remove excess moisture.
- In a medium bowl, combine flour, cocoa powder, baking powder, salt, and baking soda.
- In a larger bowl, lightly beat the eggs, and then add the coconut sugar, brown sugar, Greek yogurt, applesauce, vanilla extract and zucchini.
- Mix the dry ingredients into the wet ingredient, and stir until well combined.
- Spoon the batter into the donut pan, and top each donut with 8-10 chocolate chips.
- Bake for approximately 9-11 minutes until a toothpick inserted into the center comes out clean.
- Allow donuts to cool on a wire rack, and drizzle with glaze (combine 1/4 cup of confectioners sugar with a dash of milk and vanilla extract) if desired.
These healthier double chocolate donuts are a seriously scrumptious way to indulge your chocolate cravings!
I still have tons of zucchini in the garden, so tell me, what’s your favorite way to cook or bake with zucchini?
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Pin these Double Chocolate Zucchini Donuts for Later!
ColleenB.~Texas says
The look Amazing. I much prefer a baked donut compared to deep fried.
Good chance for me to use my mini donut pans
Brittany M says
What could you use instead of coconut sugar? My son is allergic.
Heidi says
You can use any other sweetener – sugar, agave, Stevia, or even honey to sweeten the donuts instead of the coconut sugar.
Kaesha D. Lynch says
I noticed that the recipe calls for shredded zucchini. When you bite into it, will you be able to see it and will it have a stringy consistency?
Heidi says
Not at all, Kaesha! The zucchini virtually dissolves in the recipe, and you can hardly even notice that it’s in there!
Miranda says
Hi Heidi! I love the idea of the recipe, I’m trying to add more protein to my snacks. Do you think I could add a protein powder to this or would you suggest modifying the recipe in some way to accommodate that? Thanks!
Heidi says
Hi Miranda, you could definitely add some protein powder into the batter!
Mrs. Panem says
What’s the size of the donut pan did you use? Regular or small one? Thank you! ????
Heidi says
I use a Norpro donut pan which is “regular” sized, but just slightly smaller than the Wilton donut pan.
MRS. PANEM says
Cool! I made it but used a silicon donut pan, it went so well! I like it very much! so delicious! will make more! tried matcha flavor too and used vanilla whey protein to go with it, it’s as delicious as the chocolate! you’re awesome! thanks a lot!
Cherilyn says
Could I do this in another form if I don’t have a donut pan? I could just do muffins or a loaf I guess?
Heidi says
Absolutely, Cherilyn! We actually use this same recipe to make muffins quite often! 🙂
Kelsey says
Is there a way of using oat flour or coconut flour?? If so what would the measurements be??
Heidi says
I haven’t tried that, Kelsey, so I can say for sure. If you try it, though, I’d love to hear how it works out for you!
Heather says
These donuts are ridiculously delicious. Perfect consistency and flavor. Yum!!!!
Heidi says
I’m so glad you liked them, Heather! They’re my favorite! 🙂
Kelley says
These look irresistible- how would you suggest substituting for the wheat to make them gluten free?
Heidi says
I would suggest using Cup4Cup Gluten-Free Flour in the same measurements 🙂
Danielle says
Very good recipe! Can also make them as muffins if you don’t have a donut pan 🙂
Grace says
I had no applesauce so I substituted with 1/4 cup oil and added 2 Tbsp more coconut sugar. The texture is great and it isn’t too sweet. Thanks!
Saltean says
Thanks for this amazing recipe. I just can’t wait to make these cake donuts.