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5 from 1 vote

Chocolate Pistachio Zucchini Donut

Chocolate Pistachio Zucchini Donut (V + GF + DF); a HEALTHY and delicious breakfast on-the-go!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Donut
Servings: 6 large donuts
Author: Silvia Ribas


  • 1 cup zucchini shredded
  • 1 cup fresh spinach
  • ¼ cup pistachios + more for topping
  • ½ cup coconut milk
  • ½ cup agave
  • 2 tablespoon coconut oil
  • ½ cup apple sauce I used homemade apple sauce
  • 1 cup flour gluten-free
  • ½ cup 100% cocoa powder I used Valrhona
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt


  • 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.
  • Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.
  • Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.
  • 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.
  • Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.
  • Add the dry mix into the zucchini mix and fold to combine.
  • Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.


This batter makes 6 large size donuts plus a small loaf of bread or 6 mini-muffins.