chocolate zucchini doughnut muffins

Chocolate Zucchini Doughnut Muffins

This is a perfect EASY muffin recipe that tastes like a baked donut! Chocolate Zucchini Doughnut Muffins are a great way to use up all that summer squash.
Author Dorothy Kern


  • 1 1/4 cups granulated sugar divided
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 7 tablespoons sour milk or 1 teaspoon vinegar plus enough milk to make 7 tablespoons, or you can use buttermilk
  • 1 teaspoon baking soda
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon divided
  • 2 cups all purpose flour
  • 2 cups shredded zucchini
  • 4 tablespoons butter melted


  • Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray.
  • Stir 3/4 cup sugar, oil, and apple sauce in a large bowl with a wooden spoon. Stir in eggs, sour milk, baking soda, cocoa, salt, and 1 teaspoon cinnamon. Stir in flour. Stir in zucchini.
  • Spoon into mini muffin pans (makes 48) and bake for 10-12 minutes until a toothpick comes out clean. Cool at least 5 minutes in pan before removing.
  • Right before serving: Stir remaining sugar and cinnamon in a small bowl. Roll muffins in melted butter than toss in cinnamon sugar.