Chocolate Chip Zucchini Cookie Bars
Chocolate Chip Zucchini Cookie Bars are the kind of bake that quietly wins everyone over. They look like classic cookie bars, taste rich and chocolatey, and no one guesses there’s a vegetable involved until you tell them. The zucchini melts into the batter, adding moisture and tenderness without changing the flavor. These bars are soft in the center, lightly crisp around the edges, and packed with chocolate chips in every bite. They are easy to make in one bowl, slice neatly, and stay fresh for days, which makes them ideal for lunchboxes, casual gatherings, or a simple weeknight dessert.
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 10 minutes
Yield: 16 to 20 bars
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1½ cups finely grated zucchini, lightly squeezed
1½ cups chocolate chips (semi-sweet or dark)
Instructions
Preheat your oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition until fully incorporated.
Stir in the vanilla extract until evenly mixed.
Gently fold the grated zucchini into the wet mixture, making sure it is evenly distributed.
Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not overmix.
Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing into bars.
Tips for Best Results
Use finely grated zucchini so it blends seamlessly into the batter.
Lightly squeeze excess moisture from the zucchini but do not dry it completely.
Melt the butter and let it cool slightly to avoid cooking the eggs.
Brown sugar adds moisture and depth, so do not replace it entirely with white sugar.
Mix the batter gently to keep the bars soft and tender.
Line the pan with parchment for clean, easy slices.
Check doneness early to avoid overbaking.
Let the bars cool fully before cutting for neat edges.
Use good-quality chocolate chips for better flavor.
Store bars in an airtight container to maintain softness.
Variations
Add chopped walnuts or pecans for extra crunch.
Use milk chocolate chips for a sweeter profile.
Swap half the flour with whole wheat flour for a heartier texture.
Add a pinch of nutmeg for warm spice notes.
Stir in shredded coconut for added texture.
Use dairy-free butter and chocolate for a vegan-friendly option.
Add orange zest for a subtle citrus twist.
Drizzle cooled bars with melted chocolate for a bakery-style finish.
Replace chocolate chips with white chocolate chunks.
Sprinkle the top with flaky sea salt before baking for contrast.
Q & A
Can I taste the zucchini?
No, the zucchini adds moisture but no noticeable flavor.
Do I need to peel the zucchini?
Peeling is optional. The peel softens during baking.
Can I freeze these bars?
Yes, wrap tightly and freeze for up to three months.
Why are my bars too wet?
Your zucchini may have released too much moisture.
Can I reduce the sugar?
You can slightly reduce it, but texture may change.
What pan size works best?
A 9×13-inch pan gives even thickness and baking.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I know when they’re done?
The center should be set with moist crumbs on a toothpick.
Can I add cocoa powder?
Yes, replace ¼ cup flour with cocoa powder.
How long do they stay fresh?
Up to four days at room temperature when sealed.
Nutrition
(Per Bar, Approximate)
Calories: 210
Carbohydrates: 28g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Fiber: 1.5g
Sugar: 18g
Sodium: 150mg
Conclusion
Chocolate Chip Zucchini Cookie Bars are a perfect example of comfort baking done right. They are simple, forgiving, and deliver rich flavor with a soft, satisfying texture. Whether you are trying to use up extra zucchini or just want a dependable dessert that everyone will love, these bars fit the bill. Serve them plain, dress them up with a drizzle, or pack them away for later. Once you bake them, they tend to become a regular request.