Zucchini Pancakes
Chocolate chip zucchini pancakes are crisp around the edges, fluffy and soft in the center, and studded with rich chocolate in every bite. Similar in taste and texture to zucchini bread, they’re easy to make and the best way to sneak veggies into your day! 🥞
Ingredients⬇️
1-1 1/2 cups shredded zucchini
2 cups all-purpose flour
2 Tablespoons monk fruit sweetener or sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
2 Tablespoons melted butter or oil
2 eggs
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions⬇️
✨Shred the zucchini (see notes for frozen zucchini) until you have 1 1/2 cups. Place the shredded zucchini on an old kitchen towel and squeeze as much liquid out as possible over the sink or bowl. ✨Discard the zucchini water and set the 1 cup squeezed zucchini aside.
1-1 1/2 cups shredded zucchini
In a large mixing bowl, whisk together the flour, monk fruit sweetener, baking powder, baking soda, cinnamon, and salt until combined.
2 cups all-purpose flour, 2 Tablespoons monk fruit sweetener, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
✨In a medium-sized bowl, whisk together the buttermilk, oil, eggs, and vanilla until smooth.
1 1/2 cups buttermilk, 2 Tablespoons melted butter or oil, 2 eggs, 1 teaspoon vanilla extract
Pour wet ingredients into the dry and mix just until incorporated - don't over mix! The batter will be lumpy.
✨Gently stir the shredded zucchini and chocolate chips into the batter.
1/2 cup mini chocolate chips
Heat a pan over low-medium heat and spray with non-stick cooking spray.
✨Using a 1/4 cup measuring cup, pour the batter onto the preheated pan. Cook until browned on one side and flip over (about 4-5 minutes for the first side and 2-3 minutes for the second side). Be careful to not under-bake. Turn down the heat and cook slower if pancakes are browning too quickly, you want the middle to be cooked.
✨If desired, serve the pancakes with your maple syrup and whipped cream. Store leftovers in the fridge in an airtight container for up 4 days (see notes).
Zucchini pancakes are a creative and nutritious way to incorporate vegetables into your daily diet, especially appealing to those who seek to balance health and taste. Incorporating shredded zucchini in pancakes not only adds moisture but also boosts the nutritional content with vitamins A and C, antioxidants, and dietary fiber. Using monk fruit sweetener instead of traditional sugar caters to low-calorie and diabetic-friendly diets without sacrificing sweetness. The addition of baking powder and baking soda ensures the pancakes rise well, achieving the desired fluffiness with a slightly crisp edge for texture contrast. For the best texture when preparing zucchini for pancakes, it is essential to remove excess moisture by squeezing the shredded zucchini in a clean towel. This prevents sogginess and helps the batter bind properly. The inclusion of mini chocolate chips adds a delightful sweetness and richness, creating a balance between vegetable and dessert flavors, making it irresistible even for kids who might otherwise resist veggies. When cooking, maintaining medium-low heat allows the pancakes to cook evenly, preventing the exterior from burning while ensuring the inside is fully cooked and soft. Serve these pancakes with maple syrup and whipped cream for a hearty breakfast treat or experiment with toppings like Greek yogurt and fresh berries for a lighter option. Leftover zucchini pancakes store well in an airtight container in the refrigerator for up to four days, making them convenient for meal prep. You can reheat them in a toaster or skillet to restore their crispy edges. Overall, chocolate chip zucchini pancakes blend wholesome ingredients and ease of preparation, making them a go-to recipe year-round for anyone wanting to sneak more veggies into their meals deliciously and effortlessly.
