Triple Chocolate Zucchini Pancakes

It was an early, dark morning when I was crouched in front of my computer racking my brain with ideas for the blog when the Bell House cell phone rang. It knocked me out of my sub conscious and into a state of confusion. Who was calling me so early in the morning? I answered the phone and on the other side was a panicked voice. Barely audible, I tried to calm the young lady down. Over top of screaming and crying children, she yelled, "Pancakes!"

Then it dawned on me that it was my cousin Kim. "Kim, are you alright? Take a deep breath. It's hard to understand you."

"I need help. My kids want pancakes and I don't know how to make them," said Kim in a slightly calmer voice. "Popo normally makes them but he is out of town. If I don't feed these kids pancakes, there's no telling what they will do."


"Kim, I can help!" I threw on my apron and flew into action to save a mom in need. My superpower, teaching those who lack culinary experience how to create delicious, home cooked meals.

Together, we whipped up a batch of triple chocolate zucchini pancakes before the kids had a chance to write all over the walls in rebellion of a pancake free morning.

After breakfast, the kids flopped on the couch with full bellies and smiles on their faces. Kim was free from panick and now armed with the knowledge of pancake assembly. She will forever be equipped to combat the mornings from pancake screaming children!



2 cups of all purpose flour

1/2 cup sugar

2 teaspoon baking powder

2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup of cocoa

2 cups of  buttermilk*

2 eggs

1 tsp vanilla

1/2 stick of butter, melted

1 cup of shredded zucchini

1/2 cup of  mini semi-sweet chocolate chips

*PREPARATION TIP: Buttermilk is an ingredient that you may not have readily available in your refrigerator. If you find yourself wanting to make pancakes, but are without buttermilk, don't fret. In a pinch, make your own. For every cup of buttermilk needed in a recipe, fill a measuring cup with 1 tablespoon of white vinegar and then measure out a cup of low fat milk. Give the milk a good stir and let it rest on the counter top for 10-15 minutes. The mixture may look a little lumpy and that is ok. Proceed with your pancake making adventure.


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cocoa powder.


In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.


Create a well in the center of the dry ingredients and add the wet ingredients. Gently fold together the batter until flour is no longer visible. Then fold in the zucchini and chocolate chips.

Set the batter aside and heat up your favorite pancake making pan. Use the lubrication of your choice, I like non stick cooking spray. Heat the pan over medium heat.


Pour the batter into the pan.  Check the bottoms of the pancakes occasionally and flip when golden brown.

Keep the pancakes in a warm oven while you finish cooking off the rest of the batter. Stack your cakes and drizzle the chocolate glaze over the top. Serve with fresh berries and bananas and enjoy chocolate heaven.


2 cups of powdered sugar

3 tablespoons of cocoa powder

3 -5 tablespoons of milk

Mix together all the ingredients until smooth. Pour over pancakes!

PREPARATION TIP:These pancakes are easily frozen and reheated for a quick and delicious breakfast. Cool the pancakes completely, separate each pancake with parchment paper, wrap in a labeled freezer bag. These will keep in the freezer for up to two weeks.

The glaze will last one week in the refrigerator in a tightly closed container.