Are you craving a delectable treat that satisfies your sweet tooth without compromising your commitment to a vegan lifestyle? Look no further than these scrumptious chocolate sprinkle donuts. Indulge in these irresistible treats adorned with a luscious chocolate glaze and colorful sprinkles. These donuts combine the richness of chocolate with the hidden goodness of zucchini, creating a guilt-free indulgence you won't be able to resist.
When zucchinis are in season I want to enjoy them as much as possible. This time the recipe is vegan, and when it's ready, you don’t even see the zucchini inside of it so your kids might not know they are having chocolate zucchini donuts!
The donuts are baked and not fried. I prefer baked donuts although you can just call it a cake that’s shaped like a donut. I prefer to do it like this because it keeps the donuts on the healthy side and also includes the zucchini so it's even healthier.
How to make vegan donuts
To make these chocolate sprinkle donuts you start with grating the zucchini. Next you add the rest of the ingredients to the same bowl and mix well. No need to peel the zucchini and also no need to squeeze out excess water after grating the zucchini. The water adds the moist texture and you need to use it all for this recipe.
To place the batter in a donut mold, I used a piping bag. You can always use a tablespoon but its cleaner when piping it directly to the mold.
These donuts look and taste decedent and they are full of a delicious chocolate flavor. For garnish, I dip the donuts in melted dark chocolate and added sprinkles. When the baked donuts are out of the oven, they are very soft and could break apart. Before dipping in the chocolate, allow the donuts to cool completely.
The recipe is vegan and therefor it's non-dairy so it can be your Shabbat dessert.
I baked the donuts in big and mini donut molds.
The recipe yields 12 big donuts or 24 mini donuts
Tips to help you make delicious Chocolate Baked Donuts
Use good quality cocoa powder
Opt for a high-quality unsweetened cocoa powder to ensure rich and intense chocolate flavor in your donuts.
If you prefer your donuts to be sweeter, you can increase the amount of sugar or use a sweeter alternative like maple syrup or agave nectar. Taste the batter before baking and adjust the sweetness according to your preference.
Don't overmix the batter
When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense and tough donuts.
Use a piping bag or ziplock bag
To easily fill the donut pan, transfer the batter into a piping bag or a ziplock bag with the corner snipped off. This will give you better control and precision while filling the donut molds.
Grease the donut pan
Ensure you grease the donut pan properly to prevent the donuts from sticking. You can use cooking spray or lightly coat the pan with oil.
Bake until a toothpick comes out clean
Keep a close eye on the donuts while baking and insert a toothpick into the center to check for doneness. Once the toothpick comes out clean or with a few moist crumbs, they're ready.
Allow the donuts to cool before glazing
Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before glazing. This will prevent the glaze from melting and sliding off.
Get creative with toppings
While the chocolate glaze is a classic choice, feel free to experiment with different toppings such as crushed nuts or shredded coconut. It adds an extra touch of flavor and visual appeal.
Enjoy fresh or store properly
These donuts are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. They may lose some moisture over time, so you can lightly reheat them in the oven or microwave before serving.
No, you won't taste the zucchini in the final product. The zucchini adds moisture and nutrients to the donuts but doesn't impart a distinct flavor.
While zucchini works best for its moisture content, you can experiment with grated carrots or shredded apples as possible substitutes. However, keep in mind that the flavor and texture of the donuts may be slightly different.
Yes, if you have any gluten restrictions, you can replace the all-purpose flour with an equal amount of gluten-free flour. The texture of the donuts may vary slightly.
If you don't have a donut pan, you can use a muffin tin instead. Simply fill each muffin cup about ¾ full with the batter and adjust the baking time accordingly.
Yes, you can freeze the baked donuts. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw them at room temperature or reheat them in the oven before enjoying.
It's best to bake the donuts immediately after preparing the batter. The zucchini releases moisture, and the batter may become too wet if left sitting for too long.
Yes, you can adjust the amount of sugar to suit your taste preferences. However, keep in mind that reducing the sugar may affect the texture and sweetness of the final donuts.
Absolutely! You can try a variety of glazes like vanilla, lemon, or matcha. There are many vegan-friendly glaze recipes available online that you can explore.
The recipe itself doesn't contain nuts, but it's always important to check the specific ingredients you use for potential allergens or cross-contamination.
Other INDIVIDUAL Dessert recipes on my blog:
For more zucchini recipes, check out my zucchini recipe index.
Bake these chocolate sprinkle donuts today!
Whether you're a dedicated vegan or simply looking to explore new delicious options, these chocolate sprinkle donuts are perfect for any occasion. Whether it's a lazy Sunday morning, a special celebration, or just a midday pick-me-up, these donuts will satisfy your dessert cravings while keeping your ethical and dietary preferences intact. Get ready to impress your friends, family, or simply yourself with these mouthwatering chocolate baked donuts.
Chocolate Sprinkle Donuts
- 1 cup grated zucchinis (I used 1 medium zucchini)
- ¾ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract or paste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup cocoa powder
- 3.5 oz. (100 grams) dark chocolate
- Heat the oven to 170°C / 350°F with the fan.
- In a bowl, grate the zucchini.
- Add sugar, oil, and vanilla.
- Mix well.
- Add the flour, baking powder, and cocoa powder and mix it to a unified batter.
- Transfer the batter to a piping bag.
- Pipe the batter into a greased donut mold.
- Bake for 15 minutes.
- Cool at room temperature.
- Dip each donut in melted chocolate.
- Add the sprinkles.
- Have a donut, or two, and enjoy!