Chocolate Chip Zucchini Bars

Why These Chocolate Chip Zucchini Bars Are a New Favorite

One of my super powers is turning zucchini into dessert. If you have tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it is true. I have a gift for making that green vegetable taste decadent and delicious. These chocolate chip zucchini bars are my latest, maybe greatest, zucchini dessert. I made them for a cookout last week. Our friends loved them. The pan was gone by the end of the night. Even the kids gave them two thumbs up. They had no idea they were eating vegetables for dessert. If you like my pumpkin chocolate chip bars or banana chocolate chip bars, you will love these zucchini bars too.

3 Reasons You Will Love These Zucchini Bars

• Brown butter gives a nutty, rich flavor that makes these bars taste extra special.
• The zucchini keeps the bars incredibly moist without any hint of vegetable flavor.
• They are a great way to use up garden zucchini and freeze beautifully for later.

Key Ingredients for the Best Chocolate Chip Zucchini Bars

• Butter: Unsalted butter is browned to develop a deep nutty flavor. Use good quality butter. If you only have salted, reduce the added salt to 1/2 teaspoon.
• Zucchini: Shredded zucchini adds moisture without making the bars soggy. Do not peel it; the skin is tender and blends in. Grate and add directly without squeezing out the liquid.
• Chocolate chips: Semi-sweet or dark chocolate chips hold up well and provide pockets of melted chocolate. Feel free to use milk chocolate if you prefer a sweeter bar.

Kitchen Tools for These Zucchini Bars

• 9×13-inch baking pan, for the right thickness and even baking.
• Medium saucepan, for browning the butter evenly.
• Whisk, for combining wet and dry ingredients.
• Rubber spatula, for folding in chocolate chips and spreading batter.

Tips for Perfect Brown Butter Zucchini Bars

When browning the butter, watch it carefully. It will foam, then turn golden with brown specks. Remove from the heat right away to avoid burning. Let it cool for about 10 minutes before mixing with the sugars so it doesn’t cook the eggs.

Do not overmix the batter once you add the dry ingredients. Overmixing can make the bars tough. Stir until the flour disappears, then fold in the chocolate chips. For the best texture, bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, usually around 28 minutes.

Easy Variations for Chocolate Chip Zucchini Bars

Try stirring in a handful of chopped walnuts or pecans for extra crunch. Swap half the chocolate chips for white chocolate or butterscotch chips. For a gluten-free version, use a 1-to-1 gluten-free flour blend. You can also add a tablespoon of orange zest for a citrus twist.

How to Serve and Enjoy Zucchini Bars

These bars are great on their own or served warm with a scoop of vanilla ice cream. They also pair nicely with a glass of cold milk or a cup of coffee. For a summer dessert, I like to bring them to picnics and barbecues. They travel well and stay moist for days.

How to Store Leftover Zucchini Bars

Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They stay moist and delicious either way.

Can You Freeze Zucchini Bars?

Yes, these bars freeze well. Place cooled bars in a single layer in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for about 20 seconds.

Best Ways to Reheat Zucchini Bars

Reheat individual bars in the microwave for 15-20 seconds, or warm the whole pan in a 350°F oven for 5 minutes. This brings back the soft, fresh-from-the-oven texture.

Frequently Asked Questions About Zucchini Bars

Equipment

• 9x13-inch baking pan
• medium saucepan
• large bowl
• medium bowl
• whisk
• spatula
• grater

Recipe

Chocolate Chip Zucchini Bars

Print recipe Pin recipe

Prep

15 min

Cook

25 min

Total

40 min

Servings

20 servings

Cuisine

American

Course

Dessert

Ingredients

• 1 cup unsalted butter (cut into tablespoon pieces)
• 2 cup all-purpose flour
• 1.5 tsp baking powder
• 1.5 tsp cinnamon
• 1 tsp sea salt
• 0.25 tsp ground nutmeg
• 0.25 tsp ground ginger
• 1 cup brown sugar
• 0.25 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 1 cup shredded zucchini (shredded, squeezed but not dry)
• 1.5 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan and set aside.
2. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a large bowl. Let cool for about 10 minutes.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside.
4. Add the brown sugar and granulated sugar to the cooled brown butter and whisk until smooth. Add the egg, egg yolk, and vanilla extract. Stir in the zucchini and mix until well combined.
5. Add the dry ingredients and stir until just combined, don’t over mix. Fold in 1 cup of the chocolate chips.
6. Pour the batter evenly into the prepared pan. Top with remaining chocolate chips. Bake for 25 to 32 minutes or until bars are set and a toothpick comes out clean when inserted into the center.
7. Remove from the oven and let cool. Cut into squares and enjoy!

Nutrition (per serving, estimated)

Calories

256 kcal13% DV

Protein

3 g6% DV

Fat

13 g17% DV

Carbs

33 g12% DV

Fiber

1 g4% DV

Sugar

20 g

Sodium

134 mg6% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

DessertChocolate Zucchini Coconut Cake