Gluten-Free Vegan Baked Chocolate Zucchini Glazed Donuts

Gluten-Free Vegan Baked Chocolate Zucchini Glazed Donuts

A simple and healthy gluten-free, dairy-free, and nut-free dessert. Topped with your favorite ingredients for an on the go breakfast/ dessert!


  • 3/4 cup all purpose gluten-free flour
  • 1/3 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup apple sauce
  • 1/2 cup zucchini (shredded)
  • 1/4 cup + 2 tbsp coconut milk
  • 3 tbsp olive oil
  • 1/2 tsp vanilla extract
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder
  • 1/2 teaspoon vanilla
  • TOPPINGS (optional)
  • Shredded coconut
  • Shredded zucchini
  • Hemp seeds
  • Chia seeds
  • Chopped nuts (if not nut-free)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Shred the zucchini and transfer to a nut milk bag or paper towel. Squeeze all the excess liquid than measure to one half cup packed full. Transfer to a large mixing bowl.
  3. Add the coconut sugar, olive oil, apple sauce, vanilla and coconut milk to the zucchini bowl and mix to combine.
  4. Then add the dry mix into the zucchini mix and fold to combine. Spoon or pipe batter into donut pan and bake for 12-15 minutes until donuts spring back when pressed. Remove from oven and cool slightly before transferring onto a cooling rack to cool completely.
  5. To make the chocolate glaze, place coconut oil, maple syrup, cacao powder and vanilla extract in a small bowl and whisk together until smooth.
  6. Dip the top of each donut into the chocolate glaze. Let then set slightly (about 5 minutes) before dipping donuts into your toppings. Let glaze set completely in the fridge before serving. Enjoy!


This recipe makes 12 mini size donuts or 6 regular size donuts.
Nutrition Facts are calculated for 12 mini size donuts