Chocolate Pistachio Zucchini Donut Recipe

Name: Chocolate Pistachio Zucchini Donut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (packed) Shredded And Squeezed Dry Zucchini; 1 cup Fresh Spinach; 1/2 cups Agave; 2 Tablespoons Coconut Oil; 1/2 cups Apple Sauce; 1/2 cups Coconut Milk; 1/4 cups Pistachios, Plus More For Topping; 1 cup Flour, Gluten-free; 1/2 cups 100% Cocoa Powder; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Sea Salt

Servings: persons

1 cup (packed) Shredded And Squeezed Dry Zucchini
1 cup Fresh Spinach
1/2 cups Agave
2 Tablespoons Coconut Oil
1/2 cups Apple Sauce
1/2 cups Coconut Milk
1/4 cups Pistachios, Plus More For Topping
1 cup Flour, Gluten-free
1/2 cups 100% Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Sea Salt

1
Shred zucchini and transfer to a paper towel. Squeeze all the excess liquid then measure to 1 cup packed full. Transfer to a bowl.
2
Chop spinach into tiny pieces, basically as small as you can. Add to the zucchini bowl. Add agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
3
Using a food processor (or mortar and pestle, which is what I used), mash pistachios into smaller pieces. I like to leave some pieces bigger and some real fine, especially to sprinkle on top. Add pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
4
Add the dry mix into the zucchini mix and fold to combine. Pour the batter into a greased donut pan and bake at 375u00b0F for 15 minutes or until an inserted toothpick comes out clean.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (packed) Shredded And Squeezed Dry Zucchini, 1 cup Fresh Spinach, 1/2 cups Agave, 2 Tablespoons Coconut Oil, and more.

Yes, Chocolate Pistachio Zucchini Donut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pistachio Zucchini Donut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions