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!
Servings 6 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
Serving: 2 pancakes (calculated without toppings) | Calories: 380kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 435mg | Potassium: 466mg | Fiber: 5g | Sugar: 17g | Vitamin A: 438IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 4mg