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Zucchini Bread Pancakes

Zucchini Bread Pancakes
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Craving something comforting during these warm summer months? Try these yummy zucchini bread pancakes!

The star of this recipe is fresh zucchini, which during the summer arrives to Heinen’s fresh almost daily from Midwest farms. A versatile summer squash, it is grated and seamlessly incorporated into this pancake batter as an unassuming secret ingredient that elevates this staple breakfast to pure indulgence.

Zucchini Bread Pancakes on a Plate being drizzled with Heinen's Maple Syrup

Whether you choose to griddle these pancakes for a leisurely weekend brunch or as a mid-week treat to brighten your morning, they are sure to please everyone in your household. I recommend topping them with sliced bananas for a burst of sweetness and a sprinkle of crushed walnuts for extra crunch.

Why You’ll Love This Recipe

They offer true zucchini bread flavor. These pancakes are made with freshly shredded zucchini from Heinen’s Midwest farmer partners. They’re basically zucchini bread, but in pancake form!

It’s a great day to sneak vegetables into breakfast. These pancakes make eating vegetables fun. If you have a lot of zucchini on-hand during summer, or you’re looking for an easy way to sneak more nutritious veggies into your diet, this recipe is a great way to get started!

Its simple to make. Making Zucchini Bread Pancakes is simple and easy. Add freshly shredded zucchini to make the pancakes moist, top with butter, maple syrup and your favorite toppings and you have yourself a nourishing breakfast or brunch!

Zucchini Bread Pancakes

Zucchini Bread Pancakes


For The Pancakes

  • 1 Heinen's cage free egg
  • ⅓ cup oat milk (or any milk you prefer)
  • 2 Tbsp. Heinen's extra virgin olive oil or vegetable oil, plus more for cooking
  • 3 Tbsp. Heinen's light brown sugar
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour (120g)
  • 1 Tbsp. baking powder
  • 1 tsp. Heinen's ground cinnamon
  • ¼ tsp. Heinen's ground nutmeg
  • A pinch of sea salt
  • 1 cup shredded zucchini


  • Bananas, sliced
  • Walnuts, crushed
  • Butter
  • Heinen's pure organic maple syrup


  1. In a small bowl, whisk together the egg, milk, oil, sugar and vanilla extract.
  2. In a large bowl, add the flour, baking powder, cinnamon, nutmeg and salt. Use a whisk to mix well. Pour the wet mixture into the dry. Fold to combine. Stir in the shredded zucchini. Be careful not to overmix! Let the mixture rest for 10 minutes.
  3. Heat a skillet over medium heat and grease with oil or butter. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface (1-3 minutes). Flip and cook the other side until cooked through (1-3 minutes).
  4. Serve the pancakes with sliced bananas, walnuts, butter and maple syrup.
Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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