A savory mini-chocolate donut covered with a buttery, cinnamon and sugar coating that melts in your mouth!

Mini Zucchini Muffins
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 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 Shredded Zucchini
And the Cinnamon/Sugar Coating:
- 1/2 tsp Cinnamon
- 1/2 tsp Sugar
- 4 tbsp Butter, Melted

How to Make Mini 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 1/2 tsp cinnamon and 1/2 cup sugar in one small bowl, and melt 4 tbsp butter in another. Roll each muffin in the melted butter then toss in the cinnamon/sugar mixture.


Recipe Notes:
- Zucchini – Don’t peel the zucchini. Leaving it on saves time and doesn’t alter the taste or texture of the muffins!
- Buttermilk substitute – You can mix 1/2 cup milk and 1 tsp lemon juice and let curdle to substitute the buttermilk.
- Filling the muffin pan – I fill each muffin spot with batter right to the top!

More Zucchini Recipes:
- Zucchini Cream Cheese Muffins
- Easy Zucchini Brownies
- Stuffed Zucchini Boats
- Cinnamon Zucchini Cake
- Double Chocolate Brownie Zucchini Cookies
- Pesto Tortellini Pasta Salad
More Donuts:
- Donut S’mores
- Baked Cinnamon Sugar Donuts
- Donut Strawberry Shortcake
- Baked Apple Cider Donuts
- Cinnamon Sugar Donut Muffins
- Baked Pumpkin Cinnamon Sugar Donuts
Mini Zucchini Donut Muffins

Mini Zucchini Donut Muffins, a savory mini-chocolate donut covered with a buttery, cinnamon and sugar coating that melts in your mouth!
Ingredients
Donut Muffins
- 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 Shredded Zucchini
Cinnamon/Sugar Coating
- 1/2 tsp Cinnamon
- 1/2 cup Sugar
- 4 tbsp Melted Butter
Instructions
- Preheat the oven to 350. Lightly spray mini-muffin pans with non-stick spray.
- Grate enough zucchini to make 2 cups. Set aside.
- In a large bowl, combine sugar, oil, and applesauce. Mix well, then stir in eggs and buttermilk.
- Combine flour, cocoa powder, salt, cinnamon, and 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.
- Mix cinnamon and sugar in one small bowl, and melt butter in another. Roll each muffin in the melted butter then toss in the cinnamon/sugar mixture.
Notes
Adapted from Crazy for Crust
Nutrition Information:
Yield:
38Serving Size:
2Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 79mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
The nutrition information provided isn't always accurate. The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.

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