Chocolate Zucchini Pancakes

Supremely moist and loaded with a double hit of chocolate, nobody will ever guess that there's zucchini hiding inside these chocolate zucchini pancakes!

5 from 1 vote

Supremely moist and loaded with a double hit of chocolate, nobody will ever guess that there's zucchini hiding inside these chocolate zucchini pancakes!

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 380kcal

Ingredients

1 cup (150g) firmly-packed shredded zucchini
3 tablespoons unsalted butter, melted
3 tablespoons (45g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups buttermilk
2 cups (260g) all-purpose flour (spooned and leveled)
1/2 cup (40g) unsweetened cocoa powder
2 teaspoons (10g) baking powder
1/2 teaspoon (4g) baking soda
1/4 teaspoon (1g) kosher salt
1/2 cup semisweet or dark chocolate chips
Melted butter for cooking
Additional chocolate chips and maple syrup for serving

Instructions

Place shredded zucchini in the center of a kitchen towel, wrap tightly, and squeeze excess moisture out.
In a large bowl, whisk melted butter, brown sugar, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
Fold flour mixture, zucchini, and chocolate chips into liquid until batter is just combined.
Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
Serve pancakes warm with chocolate chips and maple syrup on top. Enjoy!

Notes

Storing Instructions

Pancakes are best if served immediately after cooking.

Nutrition