zucchini baked donuts 2 glazed and 4 plain on a wire rack
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5 from 4 votes

Easy Zucchini Baked Donuts

Homemade fast and easy Healthy Baked Zucchini Cake Donuts. Made with zucchini and greek yogurt. Spread with a delicious light Cream Cheese Frosting.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baked donuts, breakfast donuts, zucchini donuts
Servings: 6 Donuts
Calories: 215kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 1 cup flour (130 grams)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/3 cup sugar (65 grams)
  • 3 tablespoons butter melted and cooled
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3 tablespoons greek yogurt plain
  • 1/4 cup + 1 tablespoon milk
  • 1/2 cup shredded zucchini (squish out excess moisture before measuring) (110 grams)


  • 3 tablespoons powdered/icing sugar
  • 1/2 cup light cream cheese*
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

* Remove from fridge 30 minutes before using. Add more or less sugar and or milk depending on how thick you want the icing.


    • Pre-heat oven to 350° (180° celsius).  Lightly grease and flour a 6 donut hole baking pan.


    • In a medium bowl whisk together flour, baking powder, baking soda, salt, and sugar.
    • In a medium bowl stir together melted butter, egg, greek yogurt and milk until combined then add zucchini and stir gently to combine.
    • Add wet ingredients to dry ingredients and mix just until smooth.
    • Pour batter into a pastry bag with a round tip, or with a spoon fill the donut pan almost full. Bake approximately 10 minutes. Let cool completely before frosting.


    • Whisk powdered/icing sugar, cream cheese, vanilla and milk until smooth. Spread on cooled donuts. Enjoy!


    Calories: 215kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 118mg | Potassium: 165mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg