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Chocolate Zucchini Donuts

Zucchini keeps these donuts deliciously moist, while the chocolate just keeps them delicious!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 13
Author Amy D.


  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup sour cream
  • 2/3 cup buttermilk
  • 1 cup finely grated zucchini
  • 2 cups unbleached all purpose flour
  • 1/2 cup baking cocoa
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips


  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, cream together the butter and the sugar. Add the sour cream, buttermilk, and zucchini. Mix on low, scraping down the sides of the bowl as needed.
  3. Measure the dry ingredients in a small mixing bowl and stir lightly with a fork to combine.
  4. Pour the dry ingredients into the buttermilk mixture and beat for 1-2 minutes on low speed.
  5. Stir in the chocolate chips by hand.
  6. Spoon the batter into a large ziplock bag and seal. Snip off one corner and pipe the donut batter into a prepared donut pan, filling each cavity 1/2 full.
  7. Bake at 375 degrees for 10-15 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
  8. Cool in the pan for 10 minutes and then turn out. Cool completely before glazing.

Recipe Notes

The times listed are for large donuts. If using a mini donut pan bake for 7-8 minutes.