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Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6


  • 1 medium zucchini
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1.5 tablespoons cacao powder
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk
  • 1 tablespoon coconut oil melted and cooled to room temperature
  • 1 ripe banana mashed
  • 2 tablespoons unsweetened shredded coconut
  • For the chocolate
  • 1/4 cup vegan chocolate chips I like Enjoylife brand


  • Preheat the oven to 350 degrees.
  • Grease a donut tin with cooking spray. Set aside.
  • Slice the ends off of the zucchini and then slice it halfway lengthwise. Spiralize, using Blade D. In a medium bowl, add in the coconut flour, tapioca flour, baking soda, salt, cinnamon, nutmeg and cacao.
  • In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  • Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth.
  • Pour the batter into the donut tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a donut and the donut is firm and hardened on the outside, like a donut!
  • Pop the donuts out carefully.
  • Place a small saucepan over medium-high heat and add in the chocolate chips. Let heat, stirring frequently, until fully melted.
  • Place the donuts on a piece of parchment paper and drizzle over with chocolate. Dust with coconut flakes. Enjoy immediately or let stand for 20 minutes for the chocolate to harden.