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    Home Β» Desserts Β» Carrot Zucchini Donuts

    Mar 30, 2011 Β· Modified: Mar 18, 2022 by Chels Β· This post may contain affiliate links, uses cookies, and generates income via ads Β· View privacy policy + disclosure statement linked in footer Β· 25 Comments

    Carrot Zucchini Donuts

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    Zucchini bread is great, but zucchini donuts are way more fun! These Carrot Zucchini Donuts combine two delicious vegetables into one sweet donut, glazed with vanilla Greek yogurt icing and perfect for breakfast or dessert.

    Overhead view of a carrot zucchini donut with Greek yogurt frosting on a wooden board with shredded carrot and zucchini and stack of donuts in background and recipe title at top

    (This recipe for Carrot Zucchini Donuts was originally published in March 2011, but was updated with new photos and content in 2020).

    Long story short, these were supposed to be muffins but I couldn't find my beloved muffin tin. After tearing my place apart, mumbling a few choice words under my breath, and slamming every cabinet in my kitchen, the dang tin never showed up.

    After searching high and low for far too long, I decided to just make them into donuts because, evidently, my donut pan is a lady and comes home after a crazy night... unlike little Ms. Muffin Tin.

    But then, I think it was really a blessing in disguise. There is no shortage of zucchini bread and zucchini muffins in this world. But zucchini donuts? You just don't see those quite as often.

    And these ones are extra special as they're Carrot Zucchini Donuts topped with a Greek yogurt icing. Since they're veggie packed and topped with Greek yogurt, you better believe I'm recommending these for breakfast. But they also make a mighty delicious dessert.

    Carrot Zucchini Donuts Recipe

    I loved the idea of these muffins/donuts because if you're going to eat a baked good, why not include some veggies? Especially zucchini and carrots, two of my favorites, that also happen to add a great deal of moistness to baked goods.

    I very loosely followed a recipe from Whole Living. I used it as a base for measurements but definitely switched several things up according to my own tastes and what I had available in my kitchen.

    Here's what you do:

    Pre-heat your oven to 400 degrees and spray your donut pan lightly with cooking spray.

    In a small bowl, mix together whole wheat and all-purpose flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

    Overhead view of dry ingredients being whisked together in bowl

    In a large bowl, combine shredded carrots, zucchini, yogurt, egg yolks, maple syrup, and orange zest.

    Overhead view of shredded carrot and zucchini, egg, Greek yogurt, and orange zest in bowl

    Slowly fold the flour mixture into the carrot mixture until just combined, taking care not to over-mix.

    Now for the fun part. OK, maybe beating egg whites isn't fun per say, but it is fun how adding whipped egg whites to baked goods makes them extra light and fluffy.

    Beat the egg whites until shiny, stiff peaks form.

    Whisk with egg whites showing what stiff peaks look like

    And gently fold the egg whites into the carrot mixture.

    Overhead view of donut batter in mixing bowl

    Now you can begin to spoon or pour the batter into your prepared donut pan. Fill them just about to the top. I like to put my batter in a little plastic bag with an edge cut off, so I can pipe the batter right into the tin.

    Overhead view of donut tin filled with batter

    They should take about 10 minutes in the oven and be starting to turn nice and golden. To check for doneness, insert a toothpick into the center of one to make sure it comes out clean.

    Be fully prepared for your kitchen to smell like, well, Heaven.

    Overhead view of carrot zucchini donuts cooling on metal rack

    As the donuts were baking, I decided to make a frosting for them, too. They're absolutely perfect plain, since they're filled with such great flavors, but a little frosting never hurt anyone, now did it?

    Unfrosted, they make a great breakfast. Frosted they make a good dessert. Actually, even frosted they make a great breakfast because it's a Greek yogurt frosting! Sure, there's some confectioners' sugar in it, but is there a law saying we can't have some sugar in the morning??

    Plus, it's OK to eat two in one day because they have veggies in them. And whole wheat flour. And wheat germ.

    Take Β½ cup of the yogurt and mix it with Β½ cup confectioners sugar and a ftsp of vanilla and let it sit in the fridge for about 30 minutes to thicken up.

    Overhead view of Greek yogurt icing in bowl

    Then, dip the donuts into the yogurt frosting.

    I double dipped, but you do you.

    Overhead view of carrot zucchini donuts with Greek yogurt icing on metal rack

    Then, immediately devour the muffin-y carrot zucchini donuts.

    Because I promise you won't be able to wait. Even if it's not breakfast or dessert time... Apparently they make fabulous snacks, too.

    Landscape overhead view of carrot zucchini donut with Greek yogurt icing on wooden board surrounded by shredded carrots and zucchini

    Really, these are some of the most moist baked donuts I've ever made. And I think I owe it to the carrot, zucchini, and Greek yogurt incorporated into the batter. Think baked donuts are dry and cake-y? Not these carrot zucchini donuts!

    And the Greek yogurt icing has a nice little bite to it, which balances out some of the donuts sweetness.

    Isn't it funny how some people can claim not to like zucchini, but when you put it into a baked good, they're suddenly all in? I guess I can't totally blame them.

    Overhead view of a carrot zucchini donut with Greek yogurt frosting on a wooden board with shredded carrot and zucchini and stack of donuts in background

    And with that, I tell you that sometimes mistakes actually lead you to something better than what you were intending. Thank you to my missing muffin tin.

    What's your favorite happy accident in the kitchen?

    If you're looking for more ways to use your plethora of summer zucchini, check out my Baked Zucchini Chips or my Mexican Zucchini Boats. And speaking of zucchini bread, I do really want to try this Chocolate Zucchini Bread from Jenny Blogs!

    Zucchini bread is great, but zucchini donuts are way more fun! These Carrot Zucchini Donuts combine two delicious vegetables into one sweet donut, glazed with vanilla Greek yogurt icing and perfect for breakfast or dessert.

    Carrot Zucchini Donuts

    Zucchini bread is great, but zucchini donuts are way more fun! These Carrot Zucchini Donuts combine two delicious vegetables into one sweet donut, glazed with vanilla Greek yogurt icing and perfect for breakfast or dessert.
    No ratings yet
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    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: Baked Donuts, Donut Recipes, Zucchini Recipes
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Makes: 12 donuts
    Author: Sues

    Ingredients

    • ΒΎ cup whole wheat flour
    • Β½ cup all-purpose flour
    • ΒΌ cup toasted wheat germ
    • β…“ cup packed brown sugar
    • 1 tsp baking powder
    • ΒΎ tsp ground cinnamon
    • Β½ tsp salt
    • ΒΌ tsp baking soda
    • 2 medium carrots, peeled and grated (about 2 cups)
    • 1 large zucchini, peeled and grated (about 1 Β½ cups)
    • Β½ cup vanilla Greek yogurt
    • 2 large eggs, whites separated from yolks
    • 2 Tbsp maple syrup
    • 1 tsp finely grated orange zest

    Greek Yogurt Icing

    • Β½ cup vanilla Greek yogurt
    • Β½ cup confectioners' sugar
    • 1 tsp vanilla

    Instructions

    • Pre-heat oven to 400 degrees and lightly spray a donut pan with cooking spray.
    • In a small bowl, mix together both flours, wheat germ, brown sugar, baking powder, cinnamon, salt, and baking soda.
    • In a large bowl, combine the grated carrots, zucchini, yogurt, egg yolks, syrup, and orange zest.
    • Slowly fold the flour mixture into the carrot mixture until just combined, taking care not to over-mix.
    • In a separate large bowl with a hand mixer (or in the bowl of a stand mixer with whisk attachment), beat egg whites until shiny, stiff peaks form. Gently fold stiff egg whites into the carrot mixture.
    • Spoon batter into prepared donut pan filling just about to the top. I like to put my batter in a little plastic bag with the corner cut off, so I can squeeze it into donut pan.
    • Bake for about 10 minutes, until donuts are turning golden and a toothpick inserted into the center of one of the donuts comes out clean.
    • Let donuts cool in the pan for a couple minutes before moving to wire racks to cool completely.
    • Once donuts are completely cooled, dip them in yogurt frosting. I like to double dip.

    Greek Yogurt Icing

    • In a medium bowl, whisk together yogurt, confectioners' sugar, and vanilla until smooth.
    • Let icing sit in the fridge for about 30 minutes before dipping donuts.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
    Carrot Zucchini Donuts -- Zucchini bread is great, but zucchini donuts are way more fun! These Carrot Zucchini Donuts combine two delicious vegetables into one sweet donut, glazed with vanilla Greek yogurt icing and perfect for breakfast or dessert | wearenotmartha.com #donuts #zucchinirecipes #zucchinidonuts #bakedgoods #summerdesserts
    Carrot Zucchini Donuts
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    « Grapefruit Honey Yogurt Scones
    Chocolate Stout Cupcakes with Irish Whiskey Filling and Baileys Frosting »

    Reader Interactions

    Comments

    1. Erica says

      March 31, 2011 at 1:44 am

      I haven't tried cabbots greek- I will put it on my list! I think its pretty awesome that these turned into donuts by accident- they look totally yummy. My favorite happy cooking accidents usually come from having to find a random substitute for an ingredient when you're halfway through a recipe and realize you don't have something you need!

    2. Maris (In Good Taste) says

      March 31, 2011 at 4:24 am

      These donuts look so perfect and a nice change from muffins! OMG too numerous to even think!

    3. Simply Life says

      March 31, 2011 at 7:17 am

      ha this looks like the perfect "mistake"!

    4. Barbara says

      March 31, 2011 at 8:01 am

      I have a grapefruit knife that seems to travel too. Here one day, gone the next. πŸ™‚
      Looks like you didn't need a muffin tin anyway...love the idea of donuts! And such healthy ones too.

    5. Katie says

      March 31, 2011 at 8:26 am

      these were delicious! and i loovve that yogurt too! πŸ™‚

    6. Heather @ Get Healthy With Heather says

      March 31, 2011 at 8:47 am

      Everytime I see a donut recipe I tell myself to buy one. Now I REALLY want one! These look amazing. I love that you combined both carrot and zucchini in there.

    7. brandi says

      March 31, 2011 at 8:50 am

      all these donut recipes are killing me! These look so good πŸ™‚

    8. Jenn's Food Journey says

      March 31, 2011 at 8:53 am

      I'm loving this! I never thought there could be a "healthy" donut that would make me forget a good Krispy Kreme....but I think this could do it!

    9. Brittany says

      March 31, 2011 at 9:04 am

      I have to experiment with this sometime soon! What a great way to improve traditional doughnuts!

    10. Emily @ A Cambridge Story says

      March 31, 2011 at 9:32 am

      This ended up being a *really* healthy doughnut! Nice work. My biggest kitchen blunder turned blessing was when I omitted flour entirely from a banana bread recipe. Incredibly enough, it didn't turn out like bread. Instead it was a sweet, banana-y, mushy mess... that ended up being excellent on ice cream. You live and you learn!

    11. Jessica says

      March 31, 2011 at 9:49 am

      I've been wanting a doughnut pan FOREVER and the idea of baked carrot doughnuts sounds like the perfect excuse to finally pull the trigger. These look amazing!

    12. Lauren @ Healthy Food For Living says

      March 31, 2011 at 9:59 am

      I recently had a kitchen mistake gone right as well. What was supposed to be cookie dough almond butter turned into chocolate almond butter when I stirred the chocolate into the still-warm almond butter. A delicious accident, just like your doughnuts :).

      I need to seek out that Cabot Greek yogurt. I love their cheeses!

    13. Anna says

      March 31, 2011 at 10:54 am

      These look amazing! Bet they'd also be great with some kid of nut or raisin mixed in....?

      I love that my brain says healthy, but my eyes say Tasty Treat!! πŸ™‚

    14. Daisy says

      March 31, 2011 at 11:11 am

      "Ms. Muffin Tin" oh its been a long day indeed. that line cracked me up!

      P.S. I think you just invented a new movie. "Kitchen Story". Lets sell it to Pixar.

    15. Michelle Collins says

      March 31, 2011 at 12:01 pm

      Any baked good with zucchini in it is always great in my book! These look fantastic!

    16. Lauren at KeepItSweet says

      March 31, 2011 at 12:50 pm

      Anything is fun in donut form! What a great idea!

    17. briarrose says

      March 31, 2011 at 2:09 pm

      Ehehehe....great post. πŸ˜‰

      These look delicious. I'm going to have to try out the zucchini/carrot combo. The yogurt frosting is very unusual, what a neat idea.

    18. Monique says

      March 31, 2011 at 3:13 pm

      Toss the muffin tin! keep the donut pan!
      I keep seeing your doughnut pan and wanting to run out to Sur La Table and getting one! damn... and last night i totally had a carrot cake doughnut from doughnut plant that was life changing.

    19. Amanda L. (Tales from a Kitchen Misfit) says

      March 31, 2011 at 5:37 pm

      I think this is even BETTER than muffins. You could totally fool people into thinking these are sweet donuts!

    20. Victoria says

      March 31, 2011 at 5:59 pm

      You know, everything happens for a reason. I think your muffin tin ran off in order to leave you and the donut pan alone long enough to create beautiful donuts together πŸ™‚ haha... ok I'm just being cheesy. These look awesome.

    21. [email protected] says

      April 01, 2011 at 11:42 am

      What a fabulous mistake to make!...These look so moist and yummy. I've really been wanting to make donuts but we don't have a donut pan πŸ™ I'll try out those muffins though!

    22. Jen @ BeantownBaker.com says

      April 01, 2011 at 5:50 pm

      LOVE that you named your kitchenware. These do look great.

    23. Molly says

      April 02, 2011 at 7:19 am

      I am so excited about this! I make carrot muffins almost every week, this is all the convincing I need to go out and get a donut pan!

    24. Kerstin says

      April 03, 2011 at 3:12 pm

      Donuts are more fun! And they baked faster, so that's a plus too! I love carrot cake so I bet I'd be a huge fan of these.

    25. Alicia Fidalgo says

      April 26, 2011 at 7:19 am

      Ms. muffin tin sounds like a bit of a floozy. Haha. I think the donuts are SO cute. I would take them over muffins any day!

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