Yellow Squash Chocolate Doughnut Recipe

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Looking for a deliciously sweet way to use up all of the yellow squash in your garden right now? Believe it or not, this beautiful Yellow Squash Chocolate Doughnut Recipe is filled with plenty of the veggies!

Looking for a deliciously sweet way to use up all of the yellow squash in your garden right now? Believe it or not, this beautiful Yellow Squash Chocolate Doughnut Recipe is filled with plenty of the veggie!

Yellow Squash Chocolate Doughnut Recipe

Did you know that doughnuts can be healthy? Okay, well, maybe not, but there’s nothing to stop you from getting a nice serving of your daily veggies with a big bite of chocolate!

I mentioned last week that we’ve been busy thinking up new and creative ways to use yellow squash from the garden. I could eat zucchini until I turn green, but yellow squash seems to get old pretty fast, and for some reason, our garden is producing about double the yellow squash as it is the zucchini.

So today, we are sharing our Yellow Squash Chocolate Doughnut Recipe, and this one is DELICIOUS! You have to try these!

Doughnut on a plate

Ingredients in Yellow Squash Chocolate Doughnuts

Makes 12 Doughnuts

  • All Purpose Flour. You can use gluten free flour if you need this recipe to be gluten-free.
  • Cocoa Powder. Use unsweetened cocoa powder. I get mine here.
  • Baking Powder and Baking Soda. You need both for this recipe to get the right rise.
  • Salt. I use whatever salt I have on hand, which is usually pink salt. Use what you have.
  • Brown Sugar. Brown sugar helps keep the doughnuts soft versus using white sugar. It also brings out the chocolate flavor.
  • Butter. You could replace this with a shortening or a vegan butter if you need this recipe to be dairy-free.
  • Eggs. Essential for binding these together, especially if you make them gluten-free.
  • Yellow Squash. Shred up your squash in advance and drain any liquid from it. You can also use dried squash in the winter.
  • Sour Cream. This is the secret ingredient that keeps these nice and soft. If you are dairy-free, you can use a dairy-free plain yogurt in place of the sour cream.

Doughnuts on muffin pan

Instructions for Making Chocolate Summer Squash Doughnuts

This recipe is so simple. Just mix all the ingredients in a large bowl. Ensure all the dry ingredients are incorporated so you don’t have any dry pieces in the finished product.

Drop the batter into a lightly greased Doughnut Pan. If you don’t have a Doughnut Pan, you can also make this recipe into a bread loaf.

Baked Doughnut

Bake the doughnuts in the oven at 400 degrees for about 15 minutes. When they are done, a toothpick should come out clean when inserted into the doughnut.

Chocolatey Yellow Squash Doughnuts

We drizzled just a bit of melted chocolate chips onto our doughnuts for an extra chocolaty taste, but you could also just eat them plain over even do a simple glaze with powdered sugar and milk. These are a delicious dessert and a great way to use up even more of that garden yellow squash!

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Looking for a deliciously sweet way to use up all of the yellow squash in your garden right now? Believe it or not, this beautiful Yellow Squash Chocolate Doughnut Recipe is filled with plenty of the veggie! #squashdoughnuts #chocolatedoughnuts #squashrecipes
5 from 2 votes

Yellow Squash Chocolate Doughnut Recipe

Simple doughnut recipe using zucchini or yellow squash from your garden!

Course Breakfast
Cuisine American
Keyword Yellow Squash Doughnuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 doughnuts
Calories 333 kcal
Creator Merissa


  • 2 1/4 cups Flour you can use gluten free flour
  • 3/4 cup Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups Brown Sugar
  • 1/2 cup Butter softened
  • 2 eggs
  • 3 cups Yellow Squash shredded
  • 1/3 cup Sour Cream


  1. This recipe is so simple. Just mix together all the ingredients in a large bowl. Make sure that all the dry ingredients are incorporated so you don't have any dry pieces in the finished product. Drop the batter into a lightly greased Doughnut Pan. If you don't have a Doughnut Pan you can also make this recipe into a bread loaf.
  2. Bake the doughnuts in the oven at 400 degrees for about 15 minutes. When they are done a toothpick should come out clean when inserted into the doughnut.
Nutrition Facts
Yellow Squash Chocolate Doughnut Recipe
Amount Per Serving
Calories 333 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 51mg17%
Sodium 441mg19%
Potassium 250mg7%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 37g41%
Protein 5g10%
Vitamin A 372IU7%
Vitamin C 5mg6%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Storing Leftover Doughnuts

You can store any leftovers in an air-tight container on the countertop or in the fridge for up to 3 days.

If you don’t think you will eat them sooner than that, cut the batch in half to only make 6 doughnuts at a time or freeze any extras (without the drizzle topping).

gluten Free Zucchini bread on a wire rack with a flour sack towel in the background.

More Zucchini and Squash Recipes

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How are you using your yellow squash this week?

Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to now on the About Page. You can send her a message any time from the Contact Page.

This recipe for Yellow Squash Chocolate Doughnuts was originally posted on Little House Living in August 2014. It has been updated as of September 2023.

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Recipe Rating


  1. We had way more summer squash than zucchini as well. Of course, I’m not crazy about summer squash. In fact I may not grow any next year but if I do, I will certainly try these donuts!

  2. I saw an interesting recipe in Better Homes and Gardens August issue. You saute 1 lb diced squash in olive oil until crisp tender. Add 1 c black beans, diced ham and salsa to moisten. Serve rolled up in tortillas with cheese. I think you could use other meats as well. It may be a good way to use up the squash!

  3. I often substitute yellow squash for zucchini in most recipes, since it has similar water content, and have never had a problem yet. This recipe does sound yummy!

  4. These sound delicious! I recently made zucchini bread but with yellow squash; I just peeled off the roughest parts of the peel, and it turned out fine, nice and moist.

    Tuesday night, we turned an entire pattypan squash into “skizzled vegetables” along with some carrots and a green onion. Skizzled is my mom’s word for cooking grated veggies in oil (make some of it toasted sesame oil for best flavor) with black pepper and a little soy sauce, until the water boils off and they begin to get crispy. Squash takes longer than most veggies because it has so much water, but it came out delicious.

  5. Stopping by from Pintastic Pinteresting linkup. I love adding fruits and veggies into desserts. I need to get one of the doughnuts pans. This recipe looks so yummy!

  6. These sound delicious I cant wait to try them! Ill be sure to share the recipe with clients as well. I am always appreciative of new healthy recipes for my family and clients as well.

    To your health,
    Paris@ Urban Foodies Health and Wellness

  7. OMG that looks Sooooo delicious! I am going to have to make these. Thank you for sharing!

  8. I made 2 batches of this today. I don’t have a donut pan so I baked the first batch in 1 bread pan. It came out but was really heavy and dense. I decided to make a 2nd batch and divided the batter between 2 bread pans. This came out so much better. Delicious! I used some chocolate hazelnut spread on my slice instead of melted chocolate.

  9. Wow, I would have never thought to use squash in a doughnut recipe before! I would love for you to share this post at my Create & Share Link Party tonight (7:00 PM MST)! Hope to see you there 🙂

  10. Those look soooo delicious! Since I just put “4 quarts” of pureed cushaw squash in my freezer…would it be ok to use this in the recipe instead of shredded squash. (I don’t want to waste it by using it in a recipe that might not work.) I love cushaw pie and I’m going to try making cushaw cranberry bread too. Thanks so much.

  11. Couldn’t believe the number of individuals who seemed to prefer zucchini in place of yellow squash! None of my family will eat it except
    In zucchini bread. Love these opportunities to speak out. Never heard of cushaw squash but will be on the lookout to try it. My s-i-l made outstanding butternut squash casseroles with brown sugar and crushed pineapple. I hated to share when we had gatherings. I never have bottom it right when I tried.

  12. hubby said no so I will have to sneak these in sometime and surprise him. What an awesome recipe and to use the yellow squash in it is a great benefit – health wise and to use up some extra squash! Thanks for sharing with us!

  13. My friend taught me to slice yellow and zucchini squash into thin slices and serve instead of chips with dips

  14. What a great way to use up some of the extra harvest! It is always feast or famine with those summer squash!

  15. Wow…what a neat recipe! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks.

    Thanks for joining Cooking and Crafting with J & J!

  16. How delicious is this! I love chocolate and I think I have to make some of them! Thank you for the recipe 🙂

  17. I am not usually a big fan of donuts, but these look super interesting! I am a sucker for anything with “hidden” vegetables inside, so I might try these out! Great blog
    -Jenna <3

  18. I love putting summer squash and zucchini in desserts like this. The yellow blends quite nicely with lemon. Not that the lemon pound cake I made that my picky eater loved had squash in it. No, those were flavor crystals. 😉

    Thanks for sharing on #TastyTuesdays

  19. Your doughnut looks so good, I can almost taste it! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  20. My grandma made a casserole with sliced Yellow Squash, Stuffing Mix ( yes a box Mix), a diced onion, diced celery, left over cut up cooked Chicken Breast and Cream of Chicken soup.. Baked… its one of those Recipes where you just toss in what you have… and it feeds at least 6 people… It was really good.. Sautee the onion and Celery before you mix every thing together..

    You can use the yellow Squash in Salads too …use the younger ones and slice like you would cukes.

    1. That casserole sounds good. Can you tell me if the oven temp is 350 degrees and maybe cook 20 minutes? Making that soon.

  21. I made 2 loaves in my Pampered Chef stone loaf pans. This is awesome! My daughter refuses to eat yellow squash, but she loves this. She was very surprised when I told her the recipe has shredded squash! I used 1 c. whole wheat flour & 1 1/4 c. unbleached white flour. I added extra sour cream to make a thick batter, & baked the 2 pans about 28 minutes. It is very moist & tasty! I also melted chocolate chips to spread on top. (Semi-sweet on 1/2 of each loaf & milk chocolate on the other half) ?. Thank you for this delicious recipe!

  22. We made this as a family yesterday! What a fun time locating our underused food processor and going from start to finish as I have an heirloom yellow squash plant right outside our back sliding doors!!! Our kids are ages 3, 8 and 10 and each one got a part in it. We put the mixture into small rectangular silicone mold as we didn’t have a donut pan and also spread into another glass dish which I then cut into “brownies”! I love it both with the chocolate chips melted on top as well as without! Could easily make this gluten free!! Shared it with my women’s bible study group and 2 Yays and one…”I’m not so sure”…lol!

  23. 5 stars
    Thank you for this delicious recipe! I made it this morning for breakfast. I did use King Arthur’s gluten-free flour, coconut sugar, 1/2 t. cinnamon, and melted butter. I made 6 donuts and baked the rest in a loaf pan.
    Also, I finely grated the squash, using only 2 cups and it was fine. 🙂

    1. We can’t have either of those in our home so I haven’t tried them that way. I do know that both flours bake differently than regular flour or all purpose gluten free flour so I couldn’t be sure on amounts or baking times.

  24. 5 stars
    These donuts were delicious and my family loved them. The kids didn’t even know there was squash in them.

  25. Made this recipe today. Instead of making donuts (no donut pan), I made muffins/cupcakes. Once again, a delicious recipe and a perfect way to use part of the tons of yellow squash we have this year. Thanks.

  26. I made these doughnuts this morning, husband loved them so no need to add topping delicious. I purchased 2 doughnut baking pans but I have left over dough can I freeze it to make another time? If not should I make the extra doughnuts and freeze them? Trying to help hubby as he will be taking over the cookie while I recover from surgery.