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stack of zucchini chocolate chip pancakes with maple syrup being drizzled on top
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5 from 1 vote

Zucchini Chocolate Chip Pancakes

Zucchini chocolate chip pancakes that are easy to make and the perfect way to sneak some veggies into your kids! Perfectly fluffy, slightly sweet and so delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 13
Calories: 86kcal


  • 2 tbsp coconut oil (26g)
  • 2 tablespoons maple syrup (39 g)
  • ½ cup milk (dairy or non-dairy are both fine)
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour (125g; fluffed, spooned & levelled)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 tablespoons mini chocolate chips
  • 1 cup shredded zucchini (moisture pressed out)


  • Melt coconut oil in a large microwave-safe bowl or measuring cup.
  • Stir in the maple syrup, milk, egg and vanilla extract, and mix until smooth.
  • Add the flour, baking powder, baking soda and cinnamon and mix into the batter until no flour clumps remain.
  • Fold in the mini chocolate chips and shredded zucchini.
  • Heat a non-stick skillet over medium heat.
  • Add some spray oil to the pan, then measure out ¼ cup portions of pancakes. Cook for around 2 minutes on the first side, then flip and cook 1 minute on the second side.
  • Enjoy with walnuts, syrup and extra chocolate chips.


  • Store in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in a pan, or in the toaster.


Serving: 1pancake | Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 74mg | Fiber: 0g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.6mg