Mini Zucchini Donut Muffins that are Soft, Moist & Baked!

It’s that time of year where if you walk into my kitchen you’d think I ran my own Farmer’s Market stand! My counter top is piled high with peak of the season fresh fruits and vegetables. I have peaches, blueberries, lettuce, cucumbers, zucchini, and carrots and my window sill is lined with tomatoes. And I did have corn and potatoes, but we ate those for dinner!

My grocery bill is always so much lower during the summer months because I go to the Farmer’s Market 2-3 times a week to keep us stocked on fresh fruit and vegetables. I can make meals out of what I find so there is no need for me to go to the grocery store as often! I just love meandering through the peak of the season market stands, everything is so colorful and tastes so fresh and delicious. The produce from a grocery store doesn’t even compare to that from a farmer.

You can hide veggies in just about anything, like Cauliflower Mac & Cheese , Hulk Spinach Muffins , Double Chocolate Brownie Zucchini Cookies , and these Mini Zucchini Donut Muffins!

What You’ll Love About this Recipe

Perfectly Moist and Tender – Thanks to fresh zucchini!

Baked, Not Fried – Makes these lighter and easy to make at home.

Mini-Size – Great for snacking, breakfast, or lunch boxes.

Simple Ingredients – You’ll likely have most of what you need on hand!

Freezer Friendly – Save for busy days!

Donut-Like Flavor – With the ease of a muffin recipe!

Ingredients You’ll Need for the Donuts

3/4 cup Sugar

1/3 cup Oil

1/4 cup Applesauce

2 Eggs

1/2 cup Buttermilk

2 cups Flour

4 tbsp Cocoa Powder

1/2 tsp Salt

1 tsp Cinnamon

1 tsp Baking Soda

2 cups Zucchini, Shredded

And the Cinnamon/Sugar Coating

1 1/2 tsp Cinnamon

1 1/2 cup Sugar

1/2 cup Butter, Melted

How to Make Mini Chocolate Zucchini Donut Muffins

Preheat the oven to 350. Lightly spray mini-muffin pan with non-stick spray.

Grate enough zucchini to make 2 cups. Set aside.

In a large bowl, combine 3/4 cup sugar, 1/3 cup vegetable oil, and 1/4 cup applesauce. Mix well, then stir in 2 eggs and buttermilk.

Combine 2 cups flour, 4 tbsp cocoa powder, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda in a separate small bowl and mix well. Pour into the large bowl and mix well.

Pour zucchini into batter and mix until well combined.

Spoon into mini-muffin pans and bake for 10-12 minutes. Let cool in the pan before removing.

Mix 1 1/2 tsp cinnamon and 1 1/2 cup sugar in one small bowl, and melt 1/2 cup butter in another. Roll each muffin in the melted butter then toss in the cinnamon/sugar mixture.

Do you need to peel zucchini for muffins?

No, you do not need to peel the zucchini. Leaving the skins on saves time and doesn’t alter the taste or texture of the muffins!

Can you freeze Mini Zucchini Donut Muffins?

Yes! These freeze easily in a freezer safe bag or sealed container. You can freeze them before or after coating the donuts in the cinnamon/sugar mixture, but it’s best to add the coating after removing from the freezer.