Chocolate Pancake Recipes Recipe For Zucchini

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ZUCCHINI CHOCOLATE CHIP PANCAKES



Zucchini Chocolate Chip Pancakes image

We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call.

Provided by Stephanie Wise

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 10

2 cups Original Bisquick™ mix
2 cups shredded zucchini
1 cup buttermilk
1/2 cup chocolate chips
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
2 eggs
Maple syrup, if desired

Steps:

  • In large bowl, stir all ingredients except syrup until just combined.
  • Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden brown on bottom and bubbles form on top, about 3 minutes. Turn; cook until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter.
  • Serve warm with maple syrup.

Nutrition Facts : ServingSize 1 Serving

ZUCCHINI CHOCOLATE CHIP PANCAKES



Zucchini Chocolate Chip Pancakes image

Zucchini chocolate chip pancakes are so easy to make and the perfect way to sneak some veggies into your kid's breakfast! Perfectly fluffy, slightly sweet and so delicious!

Provided by Denise Bustard

Categories     Breakfast

Time 30m

Number Of Ingredients 11

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

Steps:

  • Mix the wet - 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.
  • Mix the dry - Add the flour, baking powder, baking soda and cinnamon and mix into the batter until no flour clumps remain.
  • Add Chocolate Chips And Zucchini - Fold in the mini chocolate chips and shredded zucchini. * see note 1
  • Cook - 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.

Nutrition Facts : ServingSize 1 pancake, Calories 86 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 53 mg, Sugar 4 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

ZUCCHINI COCOA PANCAKES



Zucchini Cocoa Pancakes image

Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.

Provided by Megan Olson

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 34m

Yield 2

Number Of Ingredients 14

2 tablespoons water
1 tablespoon flax seeds
½ cup unsweetened almond milk
1 very ripe banana, mashed
¼ cup shredded zucchini
¼ teaspoon vanilla extract
½ cup gluten-free all-purpose flour
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons brown sugar baking blend (such as Truvia®)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 pinch sea salt
cooking spray

Steps:

  • Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
  • Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
  • Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.5 g, Fat 5 g, Fiber 7.9 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 482.7 mg, Sugar 10.4 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups shredded zucchini
1 large egg, lightly beaten
3 tablespoons grated Parmesan cheese
2 tablespoons biscuit/baking mix
Dash pepper
1 tablespoon canola oil
Sour cream, optional

Steps:

  • Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

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