Baked Zucchini Chocolate Chip Donuts – The Schmidty Wife: Baked Zucchini Chocolate Chip Donut Recipe

The Sneaky Zucchini

I have a little secret. I hide vegetables in desserts. My grandkids never knew. They just ate happily. I still laugh at that.

This recipe uses shredded zucchini. It makes the donuts so soft and moist. You must squeeze the water out first. This matters because wet batter makes soggy donuts. No one wants a soggy donut!

Mixing Up Memories

My own grandma taught me to bake. She used a big wooden spoon. I use my mixer now. But the feeling is the same. It feels like love.

You mix the wet things first. Eggs, coconut oil, maple syrup. Then you add the yogurt. Doesn’t that smell amazing already? Finally, stir in the dry stuff. Be gentle and don’t over-mix.

Why This Works

These are baked, not fried. That is a healthier choice. You still get a wonderful treat. The whole wheat flour adds good fiber. The zucchini adds vitamins you cannot taste.

This matters to me. Food should be both delicious and nourishing. It should make your body happy. What is your favorite “sneaky healthy” ingredient to bake with? Tell me, I’d love to know.

The Fun Part

Now, the chocolate! You drizzle it on top. It makes them look so pretty. The chocolate hardens as it cools. It gives a nice little crunch.

Fun fact: Adding a few unmelted chips to melted chocolate helps it set nicely. It’s called “seeding.” Do you like lots of chocolate drizzle or just a little? I always go for lots.

A Warm Kitchen

These donuts bake quickly. Your kitchen will smell like cinnamon and chocolate. That smell is pure happiness. Let them cool before you drizzle.

Sharing them is the best part. This matters because food connects us. It creates simple, sweet moments. Would you eat one for breakfast or as an afternoon snack? I think they are perfect any time.

Ingredients:

Ingredient	Amount	Notes
large eggs	2
coconut oil	1/4 cup	melted & cooled
maple syrup	1/4 cup
plain Greek yogurt	1/4 cup
whole wheat flour	1 cup
baking powder	1 teaspoon
salt	1/4 teaspoon
cinnamon	1 teaspoon
packed shredded zucchini	1/2 cup	about half a medium zucchini
mini chocolate chips	1/4 cup
For chocolate drizzle topping:
mini chocolate chips	1/4 cup + 1 tablespoon

My Sneaky Chocolate Donuts

Hello, my dear. Come sit at the counter. I want to tell you about my favorite trick. I hide vegetables in sweets. My grandkids never suspect a thing. Today, we are making chocolate chip donuts. They are baked, not fried. So they feel like a little treat, not a heavy dessert. The secret is a bit of shredded zucchini. It makes them so wonderfully moist. You can’t taste it, I promise. You just get a soft, spiced donut. And plenty of chocolate, of course. Doesn’t that sound lovely?

We must prepare our hidden helper first. Step 1: Grab half a medium zucchini. Shred it onto some paper towels. Let it sit for ten minutes. This pulls out the extra water. Then, wrap it up in a clean towel. Squeeze it hard over the sink. Get out as much water as you can. Wet zucchini makes soggy donuts. We don’t want that. (My hard-learned tip: squeeze until your hand gets a little tired. That’s how you know you’ve got it all!).

Now for the fun part. Step 2: Preheat your oven to 350º F. Grease your donut pan well. Dust it with a little flour, too. This helps the donuts pop out later. I learned this after a donut disaster once. The whole batch stuck! I still laugh at that messy memory.

Step 3: Let’s mix the batter. Whisk the eggs, melted coconut oil, and maple syrup. It will look glossy and sweet. Then stir in the Greek yogurt. This makes the donuts tender. Step 4: Add the flour, baking powder, salt, and cinnamon. Mix just until you see no dry flour. A few lumps are just fine. Over-mixing makes tough donuts.

Step 5: Gently fold in your dry zucchini and the mini chocolate chips. See? You can barely see the green. Step 6: Spoon the batter into the pan. Fill each spot about 3/4 full. They need room to rise. Bake for 6 to 8 minutes. A toothpick should come out clean. They bake so fast! What’s your favorite quick treat to bake? Share below!

Step 7: Let the donuts cool on a rack. Now, the chocolate drizzle! Melt 1/4 cup chips in the microwave. Stir in that last tablespoon of chips. This makes the chocolate perfectly smooth. Drizzle it over each cool donut. Let it set for a minute. Then, enjoy your sneaky, delicious creation.

Cook Time: 6–8 minutes
Total Time: 30 minutes
Yield: 8 donuts
Category: Breakfast, Snack

Three Fun Twists to Try

Once you master the basic recipe, you can play. I love adding little changes. It keeps things exciting in the kitchen. Here are three of my favorite twists.

• Lemon Zest Sunshine: Add the zest of one lemon to the batter. It’s so bright and cheerful with the chocolate.
• Peanut Butter Swirl: Drop small spoonfuls of peanut butter into the batter. Swirl it with a knife before baking.
• Apple Pie Spice: Swap the cinnamon for apple pie spice. Use shredded apple instead of zucchini. A perfect fall treat.

Which one would you try first? Comment below!

Serving Them Up Right

These donuts are wonderful all on their own. But you can make them extra special. For a pretty breakfast, stack two on a plate. Add a handful of fresh berries on the side. The red and purple look so pretty next to the chocolate. You could also dust them with a little powdered sugar. It looks like a light snowfall.

What to drink? On a cozy morning, I love a big glass of cold milk. It’s the classic pairing for a reason. For a fancy brunch, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweetness perfectly. Which would you choose tonight?

Keeping Your Donuts Fresh and Happy

These donuts are best eaten the day you make them. But I know life gets busy. Let’s talk storage. First, let them cool completely. Then, place them in a single layer in an airtight container. They will keep on the counter for two days.

You can also freeze them for a sweet treat later. Wrap each cooled donut tightly in plastic wrap. Then pop them all into a freezer bag. They will be good for two months. I once forgot a batch in my freezer for a month. It was a lovely surprise on a rainy Tuesday!

To reheat, just warm a frozen donut in the microwave for 15 seconds. This little bit of planning matters. It means you always have a homemade snack ready. It turns a busy morning into a special one. Have you ever tried storing it this way? Share below!

Donut Troubles? Easy Fixes Right Here

Sometimes our baking doesn’t go as planned. That’s okay. Here are three common issues and their fixes. First, if your donuts are soggy, you didn’t squeeze the zucchini enough. I remember when I skipped this step once. My donuts were a bit wet. Squeeze it very hard in that towel.

Second, if they are tough, you probably over-mixed the batter. Mix just until you see no more dry flour. This matters because gentle mixing keeps them soft and tender. Third, if the chocolate drizzle is too thick, add a tiny drop of coconut oil. This makes it smooth and easy to drizzle.

Getting these small steps right builds your confidence. It also makes the flavor and texture perfect. Fun fact: The zucchini keeps these donuts wonderfully moist! Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use a 1-to-1 gluten-free flour blend instead of whole wheat.

Q: Can I make the batter ahead?
A: You can mix it and keep it in the fridge for up to one day.

Q: What can I use instead of coconut oil?
A: Melted butter or a light-tasting olive oil will work just fine.

Q: Can I double the recipe?
A: Absolutely. Just use two donut pans or bake in batches.

Q: Is the chocolate drizzle optional?
A: Of course! They are delicious plain, or try a dusting of powdered sugar. Which tip will you try first?

Bake, Share, and Enjoy

I hope you love making these little treats. Baking should be fun and full of joy. I love seeing your kitchen creations. It makes my day. Please share your photos if you give this recipe a try.

You can show me your beautiful donuts. I would be so proud to see them. Have you tried this recipe? Tag us on Pinterest! I can’t wait to hear all about your baking adventure. Happy cooking!

—Anna Whitmore.