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 zucchini shredded; 1 cup fresh spinach; 1/4 cup pistachios + more for topping; 1/2 cup coconut milk; 1/2 cup agave; 2 tablespoons coconut oil; 1/2 cup apple sauce; 1 cup flour gluten-free; 1/2 cup cocoa powder 100%; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon sea salt

Servings: persons

1 cup zucchini shredded
1 cup fresh spinach
1/4 cup pistachios + more for topping
1/2 cup coconut milk
1/2 cup agave
2 tablespoons coconut oil
1/2 cup apple sauce
1 cup flour gluten-free
1/2 cup cocoa powder 100%
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt

1
Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.
2
Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.
3
Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
4
Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.
5
Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
6
Add the dry mix into the zucchini mix and fold to combine.
7
Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until 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 zucchini shredded, 1 cup fresh spinach, 1/4 cup pistachios + more for topping, 1/2 cup coconut milk, 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