Go Back

Easy Chocolate Chip Zucchini Bars

These Easy Chocolate Chip Zucchini Bars are soft, moist, and loaded with gooey chocolate chips in every bite. Fresh shredded zucchini keeps the bars tender without adding any noticeable vegetable flavor, making them a delicious dessert or snack the whole family will love. Based on the recipe in your article.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 16 bars
Calories 245 kcal

Equipment

  • 9×13-inch baking pan
  • * Parchment paper (optional)
  • Large mixing bowl
  • Box grater
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack

Ingredients
  

  • 2 cups shredded zucchini
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips

Optional Add-Ins

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup chopped walnuts
  • Flaky sea salt for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  • Shred the zucchini using the large holes of a box grater. Do not peel or squeeze out the moisture.
  • In a large bowl, whisk together the melted butter, eggs, brown sugar, and vanilla extract until smooth.
  • Stir the shredded zucchini into the wet ingredients.
  • Add the flour, baking powder, and salt. Mix just until no dry streaks remain.
  • Fold in the chocolate chips, reserving a small handful to sprinkle over the top.
  • Spread the batter evenly into the prepared baking pan and sprinkle the remaining chocolate chips on top.
  • Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool completely in the pan before cutting into bars.
  • Slice into squares and serve.

Notes

Do not squeeze the moisture from the zucchini—it keeps the bars soft and moist.
Avoid overmixing the batter to keep the bars tender.
Let the bars cool completely before slicing for clean, neat squares.
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.