Zucchini Chocolate Chip Pancakes Recipes

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HEALTHY ZUCCHINI CHOCOLATE CHIP PANCAKES



Healthy Zucchini Chocolate Chip Pancakes image

These zucchini chocolate chip pancakes are the perfect healthy addition to your breakfast rotation. Quick, easy, flavorful, and naturally gluten-free and vegan too!

Provided by Alyssa

Categories     Breakfast

Time 15m

Number Of Ingredients 12

1 small zucchini (shredded (about 1 cup))
1 cup quinoa flour I like to toast mine
1/2 cup almond flour
1 tablespoon coconut flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
Pinch of sea salt
2 flax eggs (or 2 chicken eggs)
1 1/4 cup non-dairy milk
2 tablespoons maple syrup
1 tablespoon melted coconut oil (or almond oil)
1/3 cup mini chocolate chips

Steps:

  • Preheat a griddle over medium heat.
  • Place the shredded zucchini into the center of clean dish towel. Gather the dish towel around the zucchini and squeeze tightly to release any of the liquid (over the sink is best!). Set the pressed zucchini aside.
  • In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.
  • Add in the eggs, milk, syrup and oil, and mix until a smooth batter forms. Fold in the zucchini and chocolate chips.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with pure maple syrup (and a dollop of coconut yogurt if you have it) and enjoy!

Nutrition Facts : ServingSize 1 pancake, Calories 107 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 1 g, Sugar 4 g

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

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Moist zucchini bread gets a simple makeover with chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Canola nonstick cooking spray, for greasing the pan

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
  • Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Cool completely in the pan on a cooling rack.

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.

CONTEST-WINNING ZUCCHINI PANCAKES



Contest-Winning Zucchini Pancakes image

In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. -Teressa Eastman El Dorado, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 pancakes.

Number Of Ingredients 6

1/3 cup biscuit/baking mix
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
2 eggs, lightly beaten
2 cups shredded zucchini
2 tablespoons butter

Steps:

  • In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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-CHOCOLATE CHIP MUFFINS



Zucchini-Chocolate Chip Muffins image

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI PANCAKES



Zucchini Pancakes image

Make and share this Zucchini Pancakes recipe from Food.com.

Provided by foodart

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups fresh zucchini, grated, uncooked
salt
1 egg, beaten
1/2 teaspoon baking powder
pepper
2 tablespoons flour
4 tablespoons oil

Steps:

  • Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
  • Remove zucchini to a large mixing bowl.
  • Add beaten egg, baking powder and pepper.
  • Mix thoroughly and let stand for at least 15 minutes.
  • Heat oil in a non-stick frying pan to medium high heat.
  • Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
  • Cook until lightly browned on each side; avoid burning edges.

Nutrition Facts : Calories 165.8, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 69.4, Carbohydrate 5.6, Fiber 0.9, Sugar 2, Protein 2.9

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