Description
Soft, chewy chocolate chip zucchini cookie bars are loaded with gooey chocolate chips and finely shredded zucchini for a sweet dessert with a hidden veggie twist.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted, or coconut oil
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, or 1/4 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini, squeezed dry
- 1 cup semi-sweet chocolate chips
- Chopped walnuts or pecans, optional
- Flaky salt, optional
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
4. Add egg and vanilla extract and mix well.
5. Fold in the shredded, squeezed-dry zucchini.
6. Stir in the dry ingredients until just combined. Do not overmix.
7. Mix in the chocolate chips and any optional nuts.
8. Spread the batter evenly in the prepared pan.
9. Sprinkle with flaky salt, if desired.
10. Bake for 20–25 minutes, until a toothpick comes out mostly clean.
11. Cool completely before cutting into bars. For cleaner cuts, chill before slicing.
Notes
Wring out the zucchini well to prevent soggy batter.
Use coconut oil and applesauce for dairy-free and eggless options.
These bars are great for lunchboxes, potlucks, and make-ahead desserts.
Store at room temperature, in the refrigerator, or freeze for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg