Chocolate Chip Zucchini Bars Recipe

Introduction

These Chocolate Chip Zucchini Bars are a delicious way to enjoy a moist, tender treat with a hidden vegetable twist. Packed with warm cinnamon and gooey chocolate chips, they make a perfect snack or dessert for any time of day.

Ingredients

• 2 cups grated zucchini (lightly squeezed)
• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup semi-sweet or dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
2. Step 2: Grate the zucchini and gently squeeze out some of the moisture using a clean towel.
3. Step 3: In a large mixing bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
4. Step 4: In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon if using.
5. Step 5: Add the dry ingredients to the wet ingredients and stir until just combined.
6. Step 6: Fold in the grated zucchini and chocolate chips gently—avoid overmixing to keep the bars tender.
7. Step 7: Spread the batter evenly in the prepared pan.
8. Step 8: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the bars cool completely in the pan. Cut into squares and serve.

Tips & Variations

• For extra flavor, add a handful of chopped nuts such as walnuts or pecans to the batter.
• If you prefer, swap chocolate chips for white chocolate or butterscotch chips.
• Make sure to squeeze out excess moisture from zucchini to prevent soggy bars.
• Use whole wheat flour for a nuttier taste and added fiber.

Storage

Store the zucchini bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave before serving to enjoy warm, melty chocolate chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out all excess moisture to avoid a soggy texture.

Can I make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend using a 1:1 ratio for a gluten-free version.

Chocolate Chip Zucchini Bars Recipe

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★★★★★

4.6 from 116 reviews

Deliciously moist and tender chocolate chip zucchini bars combining the subtle sweetness of grated zucchini with melty chocolate chips. These bars are perfect as a wholesome snack or dessert, featuring a spiced batter with cinnamon for extra warmth.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 3/4 cup vegetable oil
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (lightly squeezed)

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup semi-sweet or dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly to prevent sticking.
2. Prepare Zucchini: Grate the zucchini and then gently squeeze out the excess moisture using a clean towel. This ensures your bars will have the right texture.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using) evenly.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to keep the bars tender.
6. Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips into the batter, ensuring they are evenly distributed without overworking the batter.
7. Transfer Batter to Pan: Spread the batter evenly into the prepared 9×13-inch baking pan, smoothing the top.
8. Bake: Bake the bars in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Serve: Let the chocolate chip zucchini bars cool completely in the pan before cutting into squares. Serve and enjoy!

Notes

• Be sure to squeeze out excess moisture from the zucchini to prevent the bars from becoming soggy.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
• Feel free to add nuts like walnuts or pecans for extra crunch.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate chip zucchini bars, zucchini dessert, chocolate chip dessert, moist zucchini bars, baked zucchini bars