chocolate zucchini donuts

Using apple cider vinegar and Svelte® organic protein shakes, this recipe is filled with energy boosting nutrients. These chocolate donuts are vegan, gluten-free, and sneak in some veggies. So soft and delicious, nobody will know they are healthy!

Makes: 6 Donuts
Prep Time: 20 Minutes
Cook Time: 10-12 Minutes


  • 3/4 cups gluten-free all-purpose baking flour
  • 1/3 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/6 cup coconut oil, melted
  • 1/3 cup Svelte® Chocolate Protein Shake
  • 1/4 cup zucchini, shredded with excess liquid removed
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon vanilla extract

for the glaze

  • .7 oz dark chocolate (at least 70% cocoa)
  • 1/2 teaspoon coconut oil


  1. Preheat oven to 355° F.
  2. In a medium bowl, mix dry ingredients – flour, cocoa powder, sugar, baking soda, and salt.
  3. Add remaining ingredients (except for the glaze) and stir to combine.
  4. Grease donut pan and add batter – recipe makes 6 regular sized donuts.
  5. Bake at 355° for 10-12 minutes, or until baked through.
  6. Let donuts cool in the pan. Once cool, run a toothpick or knife along the edges of each and turn the pan over onto a baking sheet. Gently tap until donuts fall free.
  7. Prepare glaze by bringing about .5 inches of water to a low boil in a saucepan. Put chocolate in a heat proof bowl and set on top of saucepan, making sure it doesn’t come in contact with the water.
  8. Add coconut oil to the bowl and stir slowly as the chocolate melts.
  9. Frost cooled donuts by dipping them in the melted chocolate glaze.  
  10. Top as desired — we used shaved coconut, almond slivers, pumpkin seeds, chocolate covered hemp seeds, goji berries, and rainbow sprinkles!


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