Photo of No-mess zucchini bread pancakes by WW

No-mess zucchini bread pancakes

Total Time
38 min
20 min
18 min
Here's how to have zucchini bread for breakfast. They're the perfect way to sneak in some vegetables for any picky eaters you may be feeding and are a great alternative to potato pancakes. You don't even need a bowl to make them; everything comes together in a blender, then the pancakes are baked in the oven for just 5 minutes. It really doesn't get much easier than that! This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.


Uncooked zucchini

1 small, grated (about 8 oz)

Canola oil

2 Tbsp, or vegetable oil

1% low-fat milk

½ cup(s), or fat-free milk


1 large egg(s)

All-purpose flour

¾ cup(s)

Baking powder

½ tsp

Ground cinnamon

¼ tsp

Table salt

¼ tsp

Powdered sugar (confectioner's)

2 tsp


  1. Adjust racks to divide the oven in thirds and preheat oven to 400°F. Line two baking sheets with parchment paper and place them in the oven while it heats.
  2. Squeeze water out of zucchini. (Or, to shortcut this, just cube zucchini and add it to blender as is–the pancake batter will just be looser.) Put zucchini, oil, milk, egg, flour, baking powder, cinnamon, and salt in a large blender. Cover and pulse, to make a thick but pourable batter; pause at least twice while blending to scrape down the sides of the blender.
  3. Carefully remove the hot baking sheets from oven. Pour about 3 Tbsp batter at a time onto sheets to make 3-inch rounds (you'll have 9 pancakes per sheet). Return sheets to oven and bake pancakes, turning once, until set, 4-5 minutes total.
  4. Sift sugar over pancakes before serving.
  5. Serving size: 3 pancakes