Zucchini Chocolate Chip Pancakes Recipes

HEALTHY ZUCCHINI CHOCOLATE CHIP PANCAKES

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!

ZUCCHINI COCOA PANCAKES

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.

ZUCCHINI CHOCOLATE CHIP PANCAKES

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.

ZUCCHINI CHOCOLATE CHIP PANCAKES

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.

CHOCOLATE CHIP ZUCCHINI BREAD

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.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

APPLE ZUCCHINI PANCAKES WITH CINNAMON SYRUP

Steps:

• 1. peel apples and chop fine, and set aside.Shred Zucchini optional. Mix all the dry ingredients thoroughly in another bowl and set aside.
• 2. In a separate bowl mix the egg,milk,melted butter. Add the apple and Zucchini if desired.Stir together. Add dry mixture to wet mixture and stir well.
• 3. In a large non stick fry pan or griddle. Melt 1 tablespoon of butter for every 2 pancakes you make in batches. Fry until edges bubble,and a lot of bubbles appear near center, and flip. Pancakes are done when golden brown and center is cooked through.
• 4. place 3 in a stack on a plate. Melt the butter with the maple syrup,and cinnamon in a microwave safe dish until butter melts. Serve over pancakes and enjoy.