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
Scale
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 2x3 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
