Whisk the milk, maple syrup, vanilla, egg and oil together in a large mixing bowl.
Whisk in the grated courgette (zucchini), chocolate, flour, baking powder, cinnamon and salt.
In a separate bowl, whisk the milk, maple syrup, vanilla, egg and oil together. Pour into the flour bowl, along with the grated zucchini and chopped chocolate and mix until combined.
Heat some oil in a frying pan over a medium heat. Pour in scoops of batter. When the batter begins to bubble, flip and cook the other side until golden. Repeat until the batter is finished. Top with the maple yogurt.
For the Maple Yogurt
Mix the ingredients together until combined. Store in the fridge until ready to use.
Serve the pancakes topped with the maple yogurt and a little grated courgette and shaving of chocolate.