Name: Double-Chocolate Zucchini Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large egg; 3 tablespoons vegetable oil; 1 cup shredded zucchini; 2 cups buttermilk; 2 cups white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup unsweetened cocoa powder; 1/4 cup coconut sugar (or brown sugar); 3/4 cup semisweet chocolate chips; Maple syrup for serving

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Unbelievably moist and fluffy and loaded with a double-delight of chocolate, nobody will ever guess that there’s zucchini hiding inside these dynamite pancakes!

It could be entirely possible that I’m taking the zucchini craze just a liiiiitle too far today…

But then….um, I just now realize that going overboard on green stuff is a GOOD thing. And necessary when you’ve still got legit 10-foot long zucchinis in pretty much every corner of your kitchen.

Sidenote: That’s my kitchen I’m describing and yes, I’m serious when I say 10-foot long.

Can we be honest here? These pancakes are pretty much just winning at the whole put-zucchini-in-all-the-things-and-nobody’s-any-the-wiser game I’ve totally been playing with you the past few weeks.

The zucchini count is down to 18. I’m getting closer and closer to conquering the overproduction of green stuff I was showered with this year.

I’m positive these pancakes are helping bring that count down a TON. I’ve only made them, uh 5 times in the past two weeks?

Don’t even speak to me about the word “obsessed.” I’m the reason that word was created.

So. Are we all psyched up and READY to tackle one doozy of a pancake today?

Sidenote: Not just one pancake. I meant stacks. Ten-foot tall STACKS.

I mean, we all handle Thursday in that particular way, right? Yes.

Today’s ninja-healthy chocolate-y goodness is sort of the sequel of this particular business last week…

Chocolate for breakfast. Again. With zucchini.

Will Sarah stop at nothing until the whole world is converted into pro-zucchini lovers?

That right there should seriously be one of my life goals. Convert the entire world to loving zucchini.

Hello, bucket list!

Question: Do you see even a teeny-tiny little SPECK of green stuff in these pancakes? Exactly. Make no mistake about it, there’s a whole whoppin’ cup of shredded zucchini hanging out in these pancakes, doing amazing things to the texture and whatnot, but as far as being able to tell that it’s there? You’d have to have x-ray, see-right-through-pancakes vision. And super-sonic zucchini-sensitive tastebuds.

In other words, you’d have to have veeeeery strong super-powers. Like Batman, Superman, Spiderman, and ALL those guys all wrapped up together. And I just refuse to believe that that’s the average pancake-eatin’ person.

So you’re totally safe as far as your cover being blown that you put green stuff in breakfast.

#whewwwww.

Shall I lay out the steps for healthy chocolate zucchini pancakes consumption done the RIGHT way? Here we go —>

Pile, dump, eat, repeat.

Hello, LOOOVER…..♥♥♥

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5 from 1 vote

Double-Chocolate Zucchini Pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings pancakes

Ingredients

1 large egg
3 tablespoons vegetable oil
1 cup shredded zucchini
2 cups buttermilk
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar or brown sugar
3/4 cup semisweet chocolate chips
Maple syrup for serving

Instructions

In a large bowl, whisk egg, oil, zucchini, and buttermilk until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, cocoa, and sugar. Gently fold flour mixture into liquid until batter is just combined. Fold in chocolate chips.
Heat a nonstick skillet over medium-high heat. Cook pancakes in batches by 1/4 cupfuls 1-1/2 to 2 minutes on each side, flipping once.
Serve pancakes warm with maple syrup.