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zucchini donuts drizzled with white chocolate

Baked Blueberry Zucchini Donuts with White Chocolate Drizzle

Beautiful whole wheat zucchini donuts bursting with fresh juicy blueberries & drizzled with white chocolate! These are not to be missed.
Course Breakfast, Dairy Free, Dessert, donuts
Keyword zucchini donuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 donuts
Calories 178 kcal
Author Monique of AmbitiousKitchen.com


  • 1 1/2 cups of whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 cup shredded zucchini unpeeled, squeezed well of all moisture
  • 1 egg
  • 1/4 cup maple syrup (honey will also work)
  • 1/2 teaspoons almond extract
  • 2 tablespoons coconut oil or avocado oil
  • 1/2 cup unsweetened vanilla almond milk (any milk will work)
  • 3/4 cup fresh or frozen blueberries
  • For the white chocolate glaze:
  • 2 oz high-quality white chocolate bar
  • 1 teaspoon coconut oil


  1. Preheat oven to 350°F. Generously spray a donut pan with nonstick cooking spray.
  2. In a large bowl, combine flour, baking powder and salt; stir well with a whisk.
  3. In a separate bowl mix together all wet ingredients: shredded zucchini, egg, maple syrup, almond extract, coconut oil and almond milk. 
  4. Combine wet ingredients with dry ingredients mix until just combined. Fold in blueberries. 
  5. Spoon the batter into donut pan, filling almost to the top. Bake at 350 for about 13-17 minutes or until wooden toothpick inserted in the center comes out clean. Turn donuts on a wire rack and cool completely.
  6. To make the white chocolate drizzle: Place a saucepan over low heat and add in white chocolate and coconut oil. Stir until melted then remove from heat and drizzle on donuts. Makes 9 donuts.

Recipe Notes

These donuts would be amazing with some lemon juice & zest: To make them lemon blueberry donuts, reduce the almond milk to 1/3 cup and add in 2-3 tablespoons of fresh lemon juice + the zest from 1 lemon.

Want to make these gluten free? Simply sub a gluten free all purpose flour for the whole wheat flour. You may also need to reduce the almond milk a little. The batter should resemble a quick bread batter consistency.

Want to make these vegan? I actually think a flax egg would work amazing in this recipe. I haven't tried it, but let me know if you do!

Nutrition Facts
Baked Blueberry Zucchini Donuts with White Chocolate Drizzle
Amount Per Serving (1 donut)
Calories 178 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 4.9g31%
Carbohydrates 26.1g9%
Fiber 3.2g13%
Sugar 9.9g11%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.