Tasty Zucchini Chocolate Chip Pancakes

Finding ways to sneak vegetables into breakfast while keeping everyone happy can feel like an impossible task. Between rushing to get the kids ready for school and trying to get myself out the door, serving up something that’s both nutritious and tasty often falls to the bottom of my priority list.

That’s why these zucchini chocolate chip pancakes have become such a lifesaver in our house. They’re quick to whip up, secretly packed with veggies, and thanks to those chocolate chips, no one ever guesses they’re actually good for you. Plus, they’re perfect for busy mornings or lazy weekend brunches alike.

What Kind of Zucchini Should I Use?

For these pancakes, medium-sized zucchini are your best bet since they tend to have fewer seeds and a better texture than larger ones. Look for zucchini that feel firm and heavy for their size, with smooth, slightly glossy dark green skin. The most important step is removing the excess moisture after grating – simply wrap your grated zucchini in a clean kitchen towel or paper towels and give it a good squeeze. If you can’t find regular zucchini, you can substitute yellow summer squash, which has a similar texture and moisture content. Just remember that smaller zucchini typically have better flavor and fewer seeds than the giant ones you might find at the end of summer.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Coconut oil: You can easily swap coconut oil with melted butter, vegetable oil, or even applesauce if you’re looking to cut down on fat.
• Maple syrup: Honey works great as a substitute, or you can use regular sugar (brown or white) mixed with an extra tablespoon of milk to maintain moisture.
• Milk: Any milk works here – dairy, almond, oat, or soy milk will all do the job just fine.
• All-purpose flour: Try whole wheat flour for a nuttier taste (though pancakes might be slightly denser), or use a 1:1 gluten-free flour blend if needed.
• Chocolate chips: Regular-sized chocolate chips work too, or try chopped nuts, blueberries, or banana slices for a different twist.
• Zucchini: While zucchini is key to these pancakes, you could use grated yellow summer squash instead – just make sure to squeeze out the excess moisture the same way.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini pancakes is dealing with excess moisture – be sure to thoroughly squeeze out the grated zucchini using a clean kitchen towel or cheesecloth, as too much water will make your pancakes dense and gummy. A common mistake is rushing to flip the pancakes before they’re ready – wait until you see bubbles forming on the surface and the edges starting to look slightly dry, which usually takes about 2-3 minutes on medium heat. To keep your chocolate chips from burning on the griddle, try folding them into the batter last and cooking your pancakes at medium-low heat instead of high heat. For the fluffiest results, avoid overmixing the batter – a few lumps are perfectly fine, and remember to let the batter rest for 5 minutes before cooking to allow the leavening agents to activate properly.

What to Serve With Zucchini Chocolate Chip Pancakes?

These veggie-packed pancakes are perfect for breakfast or brunch, and there are lots of tasty ways to round out your plate! A dollop of Greek yogurt adds protein and creates a nice balance with the chocolate chips, while fresh berries or sliced bananas bring extra natural sweetness to the mix. Since these pancakes already have maple syrup in the batter, you might want to serve extra warm maple syrup on the side – though butter and a light drizzle of honey work great too. For a complete breakfast spread, add some crispy bacon or breakfast sausage links to give you that sweet-and-savory combo that everyone loves.

Storage Instructions

Keep Fresh: Got leftover pancakes? Place them in an airtight container with pieces of parchment paper between each pancake to prevent sticking. They’ll stay good in the fridge for up to 3 days. These make great grab-and-go breakfasts for busy mornings!

Freeze: These zucchini chocolate chip pancakes are perfect for freezing! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well for up to 2 months – perfect for those mornings when you need a quick breakfast.

Reheat: To warm up your pancakes, pop them in the toaster on low heat, or microwave them for about 30 seconds. If frozen, you can reheat them straight from the freezer – just add an extra 15-20 seconds to the heating time. They’ll taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons coconut oil (26 grams)
• 2 tablespoons maple syrup (39 grams)
• 1/2 cup milk (either dairy or plant-based)
• 1 egg
• 1/2 teaspoon vanilla essence
• 1 cup all-purpose flour (125 grams; fluffed and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 tablespoons mini chocolate chips
• 1 cup grated zucchini (excess water removed)

Step 1: Mix the Wet Ingredients

Begin by melting coconut oil in a large microwave-safe bowl or measuring cup.

Once melted, stir in the maple syrup, milk, egg, and vanilla extract.

Mix these ingredients together until the mixture is smooth and well combined.

Step 2: Incorporate the Dry Ingredients

Add the flour, baking powder, baking soda, and cinnamon to the wet mixture.

Stir thoroughly until all the flour is fully incorporated into the batter and no clumps remain.

The batter should be smooth and uniform in texture.

Step 3: Add Chocolate Chips and Zucchini

Gently fold in the mini chocolate chips and shredded zucchini to the batter.

Make sure they are evenly distributed throughout, enhancing both the flavor and texture of the pancakes.

* See note 1 for additional tips on handling zucchini.

Step 4: Cook the Pancakes

Heat a non-stick skillet over medium heat and lightly spray it with oil.

For each pancake, measure out ¼ cup of the batter and pour it onto the skillet.

Cook the pancakes for approximately 2 minutes on the first side until bubbles form on the surface.

Carefully flip and cook for an additional minute on the second side until golden brown and cooked through.

Step 5: Serve and Enjoy

Once cooked, remove the pancakes from the skillet and serve hot.

Enjoy these delicious and moist chocolate chip zucchini pancakes as a perfect breakfast or brunch treat!