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Chocolate Chip Zucchini Bars combine mini chocolate chips in a sweet batter with shredded zucchini in the mix. These easy bars bake up super moist and delicious.
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Easy and delicious Chocolate Chip Zucchini Bars
When the zucchini plants in your backyard garden really start to produce – it’s time to add these easy and delicious Chocolate Chip Zucchini Bars to your baking list!
The combination of sweet chocolate and crunchy pecans goes perfectly with the soft, moist cake-like bar that’s loaded with shredded zucchini and flavored with vanilla. It’s a delicious flavor combination – and a great way to eat more vegetables.
Chocolate Chip Zucchini Bars are a great snack or dessert to bring along to your neighborhood cookout.
Why you’ll love Chocolate Chip Zucchini Bars
- These bars are picky-eater approved! There are chocolate chips in every bite, and the shredded zucchini in the batter gives these bars a soft and moist texture that’s very enjoyable as a snack or dessert.
- You can adapt these bars to your liking – swap in different nuts or leave them out entirely.
- This recipe uses three to four cups of shredded zucchini – so it’s a great way to use up some of your garden zucchini harvest.
Key Ingredients & Substitutions
- Zucchini – If using smaller zucchini in this recipe, simply shred them – skin and seeds and all! If using the very large zucchini, you should cut them in half and remove the seeds before shredding. If the skin seems thick and tough, you can peel that as well. No need to drain or squeeze out the liquid from the shredded zucchini.
- Chocolate Chips – We prefer mini chocolate chips for this recipe, so the chips evenly mix throughout the batter. Plus, you can sprinkle them over the top before baking for an extra chocolatey look.
- Pecans – Pecans add a deeper, rich and nutty flavor to the bars. You can use walnuts if you prefer – they stay crunchier than pecans.
- All-Purpose Flour
- Baking Power
- Baking Soda
- Salt
- Ground Cinnamon
- Eggs
- Applesauce
- Brown Sugar
- Granulated Sugar
- Melted Butter
- Vegetable Oil
- Vanilla Extract
- Non-Stick Cooking Spray
Special Tools Needed
- Box Grater
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Firm Rubber Spatula
- 12×18-inch Sheet Tray
- Parchment Paper Sheets
How do I make Chocolate Chip Zucchini Bars?
- Shred zucchini using large holes of a box grater.
- Whisk dry ingredients together in a large mixing bowl.
- Mix wet ingredients in a medium bowl.
- Stir wet ingredients into dry ingredients with a rubber spatula.
- Fold in zucchini, nuts, and chocolate chips
- Spray a sheet tray with non-stick cooking spray, then lay a piece of parchment into the bottom of the pan. Spray the paper with cooking spray as well.
- Scrape batter into prepared pan, then sprinkle more chocolate chips over the top.
- Bake for 35 minutes, turning pan halfway through the baking time.
- Cool and cut (4 rows x 5 rows) into 20 pieces for serving.
Tips & Tricks
- The amount of zucchini added to the batter can be as little as three cups or as much as four cups.
- Do not squeeze out the liquid.
Frequently Asked Questions
- Can I make Chocolate Chip Zucchini Bars ahead of time? Yes, you can.
- How do I store leftovers? Store covered at room temperature for up to two days, or for up to four days refrigerated.
- Can I freeze? Yes, these freeze well. Lay the bars flat and wrap well with plastic wrap. If you are stacking the bars, place parchment between each bar so they don’t stick together.
You might like these other Ziucchini Recipes:
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Chocolate Chip Zucchini Bars
Chocolate Chip Zucchini Bars combine mini chocolate chips in a sweet batter with shredded zucchini in the mix. These easy bars bake up super moist and delicious.
Ingredients
3 1/2 cups zucchini shredded on large holes of a box grater (about 2–3 medium zucchini)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
3 whole eggs
1/2 cup apple sauce
1 cup brown sugar
1 cup granulated sugar
1/4 cup melted butter
1/4 cup vegetable oil
4 teaspoons vanilla extract
1 cup pecans, chopped
1 1/2 cups mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F.
- Spray a sheet tray (12X18) with kitchen pan spray, place a piece of parchment in bottom then spray that.
- Shred zucchini, packing in cups to measure. Do not wring out liquid.
- In a large bowl, whisk flour, salt, baking powder, baking soda and cinnamon.
- In a medium bowl, beat eggs with apple sauce, brown sugar, granulated sugar, butter, oil and vanilla.
- Whisk wet into dry.
- Using firm rubber spatula, fold in shredded zucchini, chopped pecans and one cup of the mini chocolate chips.
- Scrape batter into prepared sheet tray and smooth the top.
- Sprinkle on the remaining half cup of chocolate chips and bake for 35 minutes, turning pan half way through baking. Use a toothpick and check center for doneness at the 30-minute mark and bake for up to five more minutes. Ours took exactly 35 minutes to bake.
- Cool and cut into 20 pieces (5X4) and serve.
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Notes
Adjust flour up or down by a quarter cup for a different texture. Reduce by a quarter cup for a softer, chewy bar or increase by a quarter cup for a more cake-like bar.
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