Description
Deliciously moist and chocolatey, these Chocolate Zucchini Donuts combine the richness of cocoa and semisweet chocolate with nutritious shredded zucchini for a perfect sweet treat. Baked to perfection, these donuts are topped with a luscious chocolate glaze, making them an irresistible snack or dessert for any occasion.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
Wet Ingredients
- 2 Tablespoons unsalted butter (melted)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- ¼ cup sour cream (room temperature)
- ⅓ cup milk (room temperature)
Other Ingredients
- ½ cup shredded zucchini (patted dry)
- ½ cup good quality semisweet chocolate chips
- 3 Tablespoons heavy cream
- 1 Tablespoon unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Grease a donut tin thoroughly with butter or a nonstick spray to prevent sticking and set it aside.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined. This ensures even distribution of leavening and flavor.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg and sugar until the mixture is smooth and well combined. Then add the milk, sour cream, melted butter, and vanilla extract, mixing thoroughly to create a smooth batter base.
- Combine Wet and Dry: Pour the wet ingredients into the bowl containing the dry ingredients. Gently mix just until everything is combined; avoid overmixing to keep the donuts tender. Fold in the shredded zucchini carefully.
- Fill Donut Tin: Using a piping bag or spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full to allow rising space during baking.
- Bake Donuts: Bake in the preheated oven for 8 to 10 minutes. Check doneness by inserting a toothpick into a donut; it should come out with little to no crumbs. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make Glaze: For the glaze, place the semisweet chocolate chips, heavy cream, and butter in a microwave-safe bowl. Heat on 50% power for one minute. Allow the mixture to rest for a couple of minutes and then stir until smooth. If the glaze is not smooth, heat for an additional 30 seconds at 50% power and stir again.
- Dip Donuts: Dip the tops of each cooled donut into the chocolate glaze, ensuring an even coating. Return them to the wire rack and let the glaze set. Optionally, garnish with chocolate shavings for added texture and decoration.
Notes
- Ensure zucchini is well-patted dry to avoid excess moisture affecting the donut texture.
- Room temperature ingredients (egg, milk, sour cream) help achieve a smooth batter and better rise.
- Do not overmix batter to keep the donuts tender and fluffy.
- If you don’t have a donut tin, you can use a muffin tin but the shape will differ.
- Chocolate glaze can be stored in the refrigerator and warmed gently before use if it thickens.
- For a dairy-free version, substitute butter, sour cream, and heavy cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
