These wet and rich heated twofold chocolate doughnuts are under 100 calories each, and you'll never figure that they're stuffed loaded with zucchini and other better-for-you solid fixings! Enjoy your chocoholic sweet tooth without destroying your eating regimen!

It's mid year, and of course, my nursery is blasting at the creases with new zucchini! I chose to take my preferred chocolate zucchini cake formula + my preferred doughnut dish and transform it into these more beneficial for-you breakfast doughnuts � LOADED with twofold chocolate season, yet with just around 1/3 of the calories!

These twofold chocolate doughnuts come in at under 100 calories each gratitude to the expansion of the zucchini which additionally gives the doughnuts a rich wetness past correlation. As per my estimations, every doughnut is slightly under 100 calories (88 calories plain and 98 calories with a sprinkle of icing), so you can enjoy your sweet tooth without blowing your eating regimen. It IS swimming outfit season, all things considered!

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Ingredients

• 1 cup Whole Wheat Flour
• 1/4 cup Coconut Sugar
• 1/4 cup Brown Sugar
• 1/2 cup Organic Cocoa Powder
• 1/2 tsp. Baking Soda
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1/2 cup Plain Greek Yogurt
• 1/4 cup Unsweetened Applesauce
• 1 cup Zucchini, shredded
• 1/4 cup Chocolate Chips

Instructions

1. Preheat oven to 350 degrees and lightly spray the donut pans with cooking spray.
2. Squeeze the zucchini shreds between a paper towel to remove excess moisture.
3. In a medium bowl, combine flour, cocoa powder, baking powder, salt, and baking soda.
4. In a larger bowl, lightly beat the eggs, and then add the coconut sugar, brown sugar, Greek yogurt, applesauce, vanilla extract and zucchini.
5. Mix the dry ingredients into the wet ingredient, and stir until well combined.
6. Spoon the batter into the donut pan, and top each donut with 8-10 chocolate chips.
7. Bake for approximately 9-11 minutes until a toothpick inserted into the center comes out clean.
8. Allow donuts to cool on a wire rack, and drizzle with glaze (combine 1/4 cup of confectioners sugar with a dash of milk and vanilla extract) if desired.

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