Chocolate Chip Zucchini Cookie Bars Recipe
If you’ve been searching for a delightful dessert that’s equal parts wholesome and indulgent, look no further than these Chocolate Chip Zucchini Cookie Bars. They’re a perfect surprise—moist, tender, and packed with just the right amount of chocolate chips, these bars sneak in the goodness of zucchini in the most delicious way. Whether you’re a zucchini fan or new to using veggies in baked treats, these cookie bars bring a fresh twist that will have everyone asking for more.
Ingredients You’ll Need
The beauty of Chocolate Chip Zucchini Cookie Bars lies in their simplicity, with basic pantry staples coming together to create a mouthwatering texture and flavor. Each ingredient plays a key role, from the cinnamon that adds warmth to the zucchini that lends moisture and subtle earthiness.
- 2 cups all-purpose flour: This forms the sturdy but tender base of your cookie bars, balancing the moisture from the zucchini.
- 1 teaspoon baking soda: Helps the bars rise perfectly, ensuring a light texture without weighing them down.
- 1 teaspoon cinnamon: Adds a fragrant warmth that complements the zucchini and chocolate beautifully.
- ½ teaspoon salt: Enhances all flavors, bringing out the sweetness and balancing the richness.
- ½ cup unsalted butter, softened: Provides a creamy richness that keeps the bars moist and tender.
- ½ cup granulated sugar: Sweetens the bars without overpowering the vegetable presence.
- ½ cup packed light brown sugar: Adds a subtle caramel note and extra moisture.
- 1 large egg: Binds everything together while contributing to the soft texture.
- 1 teaspoon vanilla extract: Lends a smooth, comforting aroma that elevates every bite.
- 1 cup shredded zucchini, squeezed dry: The secret ingredient that keeps these bars tender and moist without any veggie overload.
- 1 cup chocolate chips: Brings pockets of melty sweetness, perfectly contrasting the gentle zucchini flavor.
How to Make Chocolate Chip Zucchini Cookie Bars
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a 9×13 inch baking pan with parchment paper. This ensures an easy release and neatly cut bars once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This blend creates the aromatic, fluffy base for your Chocolate Chip Zucchini Cookie Bars.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy—a crucial step that contributes to the bars’ tender crumb.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined, creating a smooth and luscious wet mixture ready to be joined with the dry ingredients.
Step 5: Fold in Zucchini
Gently fold the shredded zucchini into the wet mixture. This step adds moisture naturally, keeping your cookie bars soft and flavorful.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing here can toughen the bars, so mix gently!
Step 7: Stir in Chocolate Chips
Finally, fold in the chocolate chips to ensure even distribution, giving each bite delightful bursts of chocolate.
Step 8: Bake the Bars
Spread the batter evenly in your prepared pan and bake for 20-25 minutes. You’ll know they’re ready when the edges turn a beautiful golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and Cut
Allow your Chocolate Chip Zucchini Cookie Bars to cool completely in the pan before slicing into bars. This cooling period helps them set perfectly.
How to Serve Chocolate Chip Zucchini Cookie Bars
Garnishes
For an extra special touch, sprinkle a few chocolate chips or a light dusting of powdered sugar on top. A smear of cream cheese frosting can also elevate these bars from everyday snack to dessert-worthy delight.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee or tea, making them perfect for breakfast, afternoon snack, or dessert.
Creative Ways to Present
Try serving your Chocolate Chip Zucchini Cookie Bars on a rustic wooden board with fresh berries and mint leaves for a charming presentation. Cutting them into bite-sized squares can also turn them into party-friendly finger foods.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars stored in an airtight container at room temperature for up to three days. They stay moist and fresh, perfect for an easy grab-and-go snack.
Freezing
You can freeze Chocolate Chip Zucchini Cookie Bars by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll keep well for up to two months and thaw quickly for a sweet treat anytime.
Reheating
Warm up your bars gently in the microwave for 15-20 seconds or in a low oven (about 300°F) for a few minutes to restore that freshly baked feel and melty chocolate goodness.
FAQs
Can I use another type of flour?
Yes, you can substitute whole wheat flour for a nuttier flavor and added fiber, but the bars might be a bit denser. Using all-purpose flour keeps them light and tender.
Do I need to peel the zucchini?
Not at all! The skin is thin and soft, especially when shredded, so leaving it on adds extra nutrients and color to your Chocolate Chip Zucchini Cookie Bars.
How do I prevent the bars from being too wet?
Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels. This step prevents soggy bars and ensures the perfect texture.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even dried cranberries make excellent additions that add crunch and variety to these cookie bars.
Are these bars healthy?
While they do include a good amount of sugar and butter like most treats, the zucchini adds moisture and some nutrients, making these a slightly better-for-you cookie bar option.
Final Thoughts
Once you try these Chocolate Chip Zucchini Cookie Bars, they’ll quickly become your go-to for a moist, flavorful treat that cleverly sneaks in some veggies. They’re perfect for sharing, gifting, or keeping all to yourself when you want a sweet but thoughtful snack. You really can’t go wrong with this recipe—give it a shot and watch everyone fall in love!
Print
Chocolate Chip Zucchini Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These Chocolate Chip Zucchini Cookie Bars are a deliciously moist and flavorful treat that combines the subtle sweetness of zucchini with rich chocolate chips. Perfect as a snack or dessert, these bars offer a delightful twist on classic cookie bars with added moisture and nutrition from fresh zucchini.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
Add-ins
- 1 cup chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of leavening and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter together with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully combined, enhancing the flavor and binding ingredients.
- Incorporate Zucchini: Gently fold in the shredded and squeezed-dry zucchini to add moisture and subtle flavor without making the batter too wet.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing carefully until just combined to avoid overworking the batter which can make the bars tough.
- Add Chocolate Chips: Stir in the chocolate chips evenly through the batter for pockets of melted chocolate in every bite.
- Spread Batter: Evenly spread the cookie dough into the prepared baking pan ensuring an even layer for uniform baking.
- Bake: Bake the bars in the preheated oven for 20-25 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares to ensure they hold together well.
Notes
- Be sure to squeeze as much moisture as possible from the zucchini to prevent the bars from becoming soggy.
- For a dairy-free option, substitute the butter with coconut oil or vegan margarine.
- Feel free to add nuts like walnuts or pecans for extra crunch and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the bars for up to 3 months; thaw completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approximately 2×3 inches)
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip bars, zucchini cookies, cookie bars, healthy dessert, zucchini recipes
