Chocolate Chip Zucchini Pancakes {with easy glaze topping}

Chocolate Chip Zucchini Pancakes

“We’ve gottttttt another one!” *SMACK!* (Says a very excited garden-growing hubby.)

…Another zucchini on the counter. Don’t get me wrong. Zucchini is a great vegetable. But they get to be pretttyyy big, and I hate seeing these things go to waste. We love serving it as a vegetable side dish, but lately I’ve been exploring other uses for it, like the zucchini carrot muffins recipe I just made. And now? These fluffy zucchini pancakes…whoa baby. 

My husband is kind of a light eater, he doesn’t love huge portions of food at a time.  So it was pretty surprising when I gave him a stack of these pancakes and he kept asking for more…until there was one pancake left standing, which ate, thank you very much! 😉

The glaze is an optional add-on, but it really adds a special something. Especially if you add some chopped nuts or fruit to the equation. Otherwise, you can’t go wrong with good old fashioned syrup. OR, you could just add it all like we did 😉

What’s your favorite way to use zucchini?

….No really. I need ideas.

Chocolate Chip Zucchini Pancakes

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Chocolate Chip Zucchini Pancakes {with easy glaze topping}

These sweet & fluffy chocolate chip zucchini pancakes are drizzled with a simple 3-ingredient glaze and topped with your favorite nuts or fruit.


Dry ingredients:

  • 1 cup all-purpose white flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Wet ingredients:

  • 1 heaping cup shredded zucchini:
  • 1 egg
  • 2 Tablespoons honey (or maple syrup)
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla extract
  • ½ cup whole milk (whole milk results in fluffier pancakes but you can use low fat milk)
  • ¾ cup semi-sweet chocolate chips
  • Optional: ¼ cup chopped pecans or walnuts

For cooking:

  • 3 Tablespoons vegetable or canola oil, separated

For the glaze:

  • ¾ cup powdered sugar (sift it first if there are lumps)
  • 2 Tablespoons milk (can sub water)
  • 1 teaspoon vanilla extract (optional)


Place the shredded zucchini on a few paper towels and let the paper towels absorb some of the moisture. Then give it a squeeze over the sink just to remove a little more moisture.

In a large bowl, whisk together the dry ingredients until well-combined.

In a separate large bowl, combine the wet ingredients.

Pour the wet ingredients into the bowl of dry ingredients and stir with a rubber spatula until just combined. If the better seems too thick, splash in a little more milk. If it’s too wet, add a Tablespoon of flour.

Heat just-under a Tablespoon of oil over medium heat in a large, nonstick skillet. Add 1/3 cup pancake batter to the heated pan and cook until little bubbles appear on the top of the pancake, about 2 minutes. Flip, and heat until the reverse side is golden brown, another 2 minutes approximately.

Remove the pancake from the heat and set onto a plate. Carefully wipe the pan after each pancake or two, to keep the color of each pancake nice and golden. You may need to reduce the heat slightly after a few pancakes.

Repeat by adding a little more oil and 1/3 cup batter for each pancake until you have no batter remaining.

Drizzle each stack with the glaze and add any additional toppings like nuts or fruit. Enjoy!

*Heating with oil is best as butter can burn and ruin your pancakes. You could also use clarified butter.

**This recipe makes 4 large pancakes, or 8 smaller sized pancakes as shown in the picture.

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Chocolate Chip Zucchini Pancakes

Chocolate Chip Zucchini Pancakes