Zucchini Donuts

Baked Zucchini Donuts are a fun alternative to traditional zucchini bread and you can create 3 different versions with one basic recipe. 

Zucchini Donuts from The Girl In The Little Red Kitchen

Let’s get right down to business, it’s August and if you garden or belong to a CSA I’m taking bets that you have a lot of zucchini hanging around your house right now.

Am I right? 

Yeah, I’m right because I have a lot of zucchini therefore you must. 

So of course this is the time of year to start baking up all the zucchini bread.  I love zucchini bread and wait until that farm fresh zucchini gets into my hands to make up a couple of batches.  One to enjoy right away and the rest to freeze and have in the fall when I’m craving summer produce. 

Zucchini Donuts from The Girl In The Little Red Kitchen


But then I said to myself, I don’t really need to share another zucchini bread recipe with you.  After all I gave you this awesome Nutella Swirl Zucchini Bread last year the only thing that was really going to top that would be donuts. 

I mean seriously baked donuts + zucchini bread + plus the ability to customize them = perfection. 

My first inclination was just to cover the donuts in cinnamon sugar but then zucchini goes so well with chocolate and then there are chocolate chips.  The options. . . there are so many! The three I listed here is just a start, how about a cream cheese frosting? 

What would you top your zucchini donuts with? 

Plus since they contain vegetables we can completely justify having one or three for breakfast.  They are small and baked after all!  Save the chocolate ganache frosted ones for dessert, but I won’t tell if you do have with your coffee in the morning. 

Oh and p.s. these guys freeze just as nicely as a loaf of zucchini bread but since they are individually portioned you can just take out and defrost each time you have that zucchini bread donut craving. 

Zucchini Donuts from The Girl In The Little Red Kitchen


Zucchini Donuts
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  • 1 medium zucchini, grated
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/4 cups whole milk
  • 2 large eggs, room temperature
  • For the toppings:
  • Chocolate ganache
  • chocolate chips
  • cinnamon sugar + 2 tablespoons unsalted butter, melted


  1. Heat your oven to 350 degrees and spray or butter a 6 cavity donut pan.In a medium bowl combine all the dry ingredients and grated zucchini.In a small bowl whisk together the milk, melted butter and eggs.Make a well in the center of the dry ingredients and pour in the wet. Using a rubber spatula combine well, making sure to scrape down the sides and bottom.Pour the batter into the prepared donut pan, filling about 3/4 of the way up. If using chocolate chips, place in the donuts once poured into the pan.Bake for 10 minutes and let cool in the pan before removing to a cooling rack.Make sure to grease the pan again before repeating with remaining batter as it does stick a bit.Let cool donuts cool completely before topping.If using the cinnamon sugar, dip both sides in the melted butter and sprinkle cinnamon sugar all over.If using chocolate ganache, spread across the top and let set about an hour at room temperature.If freezing, do not top and place on a rimmed baking sheet to freeze in an even layer for 2-3 hours then transfer to freezer bags.Donuts are best if eaten a day or two after baked.
Recipe Type: Dessert

Zucchini Donuts from The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

15 thoughts on “Zucchini Donuts

  1. Joyce

    Now this recipe I am anxious to try. To be able to bake instead of fry is such a plus, and we love, love zucchini bread. Hubby scarfs it up. I suspect that he will love this recipe. PS I won’ tell him that it is so healthy…lol

    1. Susan Palmer

      I promise not to tell and I hope you like the donuts! I’m definitely more for baking than frying at home.

  2. Elizabeth@ Food Ramblings

    I love everything zucchini and am impressed by how amazing these zucchini donuts look! Yum 🙂

  3. Nancy @ gottagetbaked

    Ok, I’ve decided – this is the only way I’m going to eat zucchini from now on! Your donuts look delicious, Susan! And yes to all the toppings, be it cream cheese frosting, chocolate ganache or sugar cinnamon…I’ll eat them all!

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  5. Kate

    The batter on this is very thin and not at all right for donuts. It is possible my medium zucchini was bigger than the recipe thought was “medium” but I am now trying this as waffle batter, which it seems about right for.

    1. Susan Palmer

      Hi Kate, sorry you had difficulty with the batter. I know some zucchini’s tend to contain more water than others. I hope you had good luck with them as waffles though.

  6. Sue

    Very tasty. I was short on milk so subbed with 3/4 c almond milk and 1/2 c light sour cream. They are very moist and spicy. For topping, I just sprinkled cinnamon sugar on them after they came out of the baking pan. Will make them again and maybe try a version with grated apples.

    1. Susan Palmer

      Thank you Sue! Sounds like you made some great substitutions in light of being short on the milk. Would love to hear how your apple version comes out!


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