Ingredients
- 2 medium zucchini, grated
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- Oil or butter for cooking
Instructions
- Grate the zucchini and let it drain in a sieve for about 10 minutes.
- In a bowl, whisk together the flour, baking soda, baking powder, brown sugar, cinnamon, and nutmeg.
- In another bowl, beat the eggs and mix in the milk and vanilla. Fold in the drained zucchini.
- Combine the wet and dry ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat and add a touch of oil or butter.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles form, then flip and cook until golden brown, about 2-3 minutes per side.
- Serve hot with syrup, Greek yogurt, or fresh berries.
Notes
For a gluten-free option, substitute with almond flour or oat flour. You can also replace eggs with mashed bananas or applesauce for an egg-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian