Finely shred zucchini or thaw out your frozen zucchini and place on a kitchen towel. Let sit while you prepare the batter.
Whisk together flour, sugar, cinnamon, nutmeg, salt, baking powder, and baking soda in a large bowl.
In a separate bowl, combine eggs, vanilla, soured milk, and melted butter.
Pour wet ingredients into the dry and mix just until incorporated. Don't over mix. The batter will be lumpy.
Dry shredded zucchini with towel removing as much moisture as possible. Add it to the batter along with the chocolate chips.
Heat your pan to low-medium heat. Spray with non-stick cooking spray.
Use a 1/4 cup measuring cup to pour batter onto pan. Cook until brown on one side and flip over. Be careful to not under bake. Turn down your heat and cook slower if pancakes are browning too quickly and the centers are gooey.
Serve with your favorite syrup, melted coconut butter, whipped cream, or fruit compote!