Chocolate Zucchini Gluten-free Donuts
Chocolate Zucchini Gluten-free Donuts are the best chocolate donuts. They’re soft and moist, chocolatey, and have hidden veggies.
This post sponsored by Mama Stoen’s
Everyone loves donuts, right? And chocolate donuts are even better! Adding fresh grated zucchini takes these great donuts to the next level – Mom approved level! Making mom-approved chocolate donuts is going to make everyone happy. You can’t go wrong making Chocolate Zucchini Gluten-free Donuts.
The secret to these donuts is the Mama Stoen’s chocolate cake mix. Mama Stoen’s is an excellent allergy-friendly company that has a nice selection of box mixes. I recently shared my Pumpkin Spice Gluten-free Waffles also featuring Mama Stoen’s. Everything I’ve tried has been great!!
Starting with the Chocolate Cake Mix and adding just a couple extra ingredients, you’ll have these Chocolate Zucchini Gluten-free Donuts ready in under 30 minutes. This donut recipe will make 24 medium donuts. My donut pan holds 12, so I baked one batch, flipped out the donuts onto a cooling rack, and immediately baked the second batch. From start to finish, it was just under 30 minutes.
These donuts are amazing straight from the oven. But if you want to add a little more sweetness, make the frosting and drizzle over each donut. The kids were loving the donuts without the frosting drizzle, but if a little extra sweetness doesn’t bother you, go ahead and add it! I used a powdered sugar and water frosting; an incredibly quick and easy frosting. One I remember from my childhood. So pure sugar – not Paleo, but hey, it’s real-life; sometimes I let sugary frosting drizzle be a part of our dessert!
- 1 box Mama Stoen's Chocolate Cake Mix
- 3 Tbsp pumpkin puree
- 1/2 cup dairy-free milk of choice
- 1/2 cup avocado oil
- 2 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup warm water
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Preheat oven to 350 degrees. Spray donut tin, set aside.
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In a large mixing bowl, combine the pumpkin puree, dairy-free milk of choice, avocado oil, and vanilla extract. Whisk together. Stir in the cake mix and warm water. Fold in the grated zucchini.
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Spoon the batter into the prepared donut tin. Fill each donut hole 1/2 full. They will rise as they bake.
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For a 12 count donut tin, bake for 12 minutes. Remove from oven. Flip over to remove donuts. Place on a cooling rack.
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Refill donut tin and repeat step 4.
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Let donuts cool completely. Drizzle with frosting. Serve.
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In a small bowl, combine the powdered sugar and one tablespoon of water. Stir. Add one tablespoon of water at a time until frosting has reached a thin enough consistency to drizzle over donuts.
Store donuts in a covered container.
Keep for up to 3 days.
USED IN THIS RECIPE:
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