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Zucchini-licious Chocolate Chip Pancakes

Zucchini has never tasted better! Pancakes will never be the same after you have made these beauties. They are the perfect gluten-free breakfast, snack, or dessert! A healthy splurge never hurt anyone! groundedandsurrounded.com
Course: Breakfast, Dessert
Cuisine: All American, Gluten Free
Servings: 4 people


  • 1-1 1/2 cups finely shredded zucchini
  • 2 cups Flour (I used our gluten-free flour blend) G&S GF Flour Blend
  • 2 Tbsp sugar (I used this coconut sugar instead of white sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups milk (soured with 1 Tbsp lemon juice)
  • 2 Tbsp melted butter or melted coconut oil
  • 1/2 cup dark chocolate chips or mini chips


  • 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!


We used gluten-free flour, but wheat flour will work just as well.
Any variety of milk will do. We used cow milk, but almond is my preferred choice!