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Chocolate Chip Zucchini Bread Pancakes

Fluffy buttermilk pancakes full of shredded zucchini and chocolate chips will get your weekend started on a positive note. With warm spices (cinnamon and nutmeg), plus some brown sugar, these pancakes have the flavor of a loaf of zucchini bread fresh from the oven.

Chocolate Chip Zucchini Bread Pancakes

Adding zucchini to pancakes is much like adding it to bread. It adds moistness, perhaps a little sweetness, and it loves to be covered in spices and sugar. Plus it doesn’t mind sharing the limelight with chocolate.

Chocolate Chip Zucchini Bread Pancakes


Zucchini seems to be everywhere this time of year. I don’t have a garden but I can’t resist buying it when I am at the farmers market. It’s an easy way to add nutrition to recipes and it is wonderfully inexpensive.

Chocolate Chip Zucchini Bread Pancakes


Be sure to finely shred the zucchini. Since pancakes only cook for a few minutes, you run the risk of having a little crunch in your pancakes if you don’t. I shred it on the small grate on my box grater and then give it a quick whirl in my mini food processor just to make sure.

Chocolate Chip Zucchini Bread Pancakes


I don’t add much sugar to the batter because I like to drown my pancakes in maple syrup, plus there’s ¾ cup of chocolate chips added to the batter.  If you like to go light on the syrup you may want to add another tablespoon or two of sugar to the batter.

Chocolate Chip Zucchini Bread Pancakes


And if you have a tendency to over buy zucchini like I do and you still have some left, try Dark Chocolate Zucchini Muffins. They’ll really help you get your chocolate fix and they work great as an on the go snack or breakfast.

There’s no better way to start the weekend than with hot, fluffy Chocolate Chip Zucchini Bread Pancakes.

Chocolate Chip Zucchini Bread Pancakes

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Chocolate Chip Zucchini Bread Pancakes

Chocolate Chip Zucchini Bread Pancakes

These pancakes are loaded with chocolate chips and have the warm spice flavor of zucchini bread.
PREP: 15 minutes
COOK: 10 minutes
TOTAL: 25 minutes


  • 1 ½ cups finely shredded zucchini
  • 1 ½ cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons melted butter
  • 3/4 cup semi-sweet chocolate chips
  • Vegetable oil or butter
  • maple syrup


  • Combine dry ingredients, flour through baking soda, in a large bowl.
  • In a medium bowl, whisk together eggs, vanilla extract, buttermilk, and melted butter.
  • Add wet ingredients to dry and stir just until flour is incorporated into the wet ingredients.
  • Fold in shredded zucchini and chocolate chips.
  • Heat a griddle or large nonstick skillet over medium heat. Coat the cooking surface with either oil or butter.
  • Use a 1/3 cup measuring cup to pour batter onto griddle. Cook until lightly brown on bottom, flip, and continue to cook until batter is set all the way through. Turn heat down some if they are browning too quickly.
  • Serve with maple syrup.


Calories: 423kcal
Author: Christin Mahrlig
Course: Breakfast
Cuisine: American

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 More Zucchini Recipes

Dark Chocolate Zucchini MuffinsDouble Chocolate Zucchini Muffins

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22 thoughts on “Chocolate Chip Zucchini Bread Pancakes”

  1. Tyler Newstead

    Curious as to why you didnt wring out the zucchini. I did because I was afraid of it being to wet, and they turned out fantastic. Although I used my hands and not a towel or cheesecloth, which meant I didnt get all the moisture out, just most. Kids absolutely loved them, so did myself and my wife. Going in the ‘cook again’book for sure!

  2. I made these yesterday morning for my family. They were delicious! I actually just popped the leftovers into the freezer and this morning popped one in the toaster for a quick snack. YUM!

    1. Christin
      Christin Mahrlig

      So glad you enjoyed them Ragen! Great idea to put them in the freezer and reheat in the toaster!

  3. I can’t believe I haven’t made anything sweet with zucchini yet. I need to get on it! These pancakes look SO delicious, and I wish I had a big stack right now! 🙂

  4. What a gorgeous stack of pancakes! I love your awesome idea of adding zucchini to pancakes – such a great way to sneak in some veggies!

  5. Karen @ Lushious Eats

    OMG these are amazing! I love that you’ve added zucchini !!! :):) Now, I really can’t wait for my zucchini to grow in my garden, I’ll be making these for sure! Especially with lots of chocolate chips! Awesome recipe 🙂

  6. Consuelo - Honey & Figs

    Ohhhh wow. I’ve been making tons of zucchini pancakes lately, but they look nowhere near as yummy as these do! Your shots are gorgeous as well!

  7. Ella-HomeCookingAdventure

    Sounds like a good way to add zucchini for breakfast. Today I made oats waffles for my girls, I really want to try these too. I am sure they will love it. Especially for the chocolate 🙂

  8. Helen @ Scrummy Lane

    Hello hidden veggies! Fabulous idea, christin. I added some zucchini to some turkey mince yesterday and loved it. Now I’m on a zucchini roll, I think I might try these … and your chocolate zucchini muffins sound pretty good, too!

  9. Carol at Wild Goose Tea

    These have to be spectacular pancakes! They look spectacular. The zucchini is a great idea.

  10. Jessica @ www.caretakerskitchen.com

    I like that you don’t wring out the moisture. I did that for the last zucchini bread recipe I tried and the bread actually seemed dry. Plus it was really time consuming.

  11. Love these photos! You are making me really really want some pancakes and I am a waffle girl myself!! And I’m with you – I don’t have zucchini in my garden but I have been buying them like mad!

  12. Sarah@WholeandHeavenlyOven

    I NEVER would have thought to put zucchini in my pancakes! What a genius idea! These pancakes look like every kind of awesome, Christin! Love love all the gooey chocolate and your photos are stunning as always! (obsessing over those syrup pour shots!) Pinned. 🙂

  13. Kristi @ Inspiration Kitchen

    I never eat pancakes, but I have to admit, I am a HUGE fan of zucchini – so I can just imagine that these are amazing. What a great flavor combination!

  14. I like the way you think! These pancakes look so fluffy and light! Do you wring out some of the moisture from the shredded zucchini or no need?

    1. Christin
      Christin Mahrlig

      I did not wring out the moisture but I know alot of recipes call for that. You can add the buttermilk in gradually and maybe not use it all if you think the batter might end up to liquidy.

  15. Gayle @ Pumpkin 'N Spice

    These look like the most fluffiest and yummiest pancakes, Christin! What a great idea to add in some zucchini! And you’re right, it’s everywhere! I always buy some from the farmer’s market and then scramble for recipes to make with it, so definitely trying this out soon! Pinned!

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