Some summer nights, all I want is something sweet without making a big fuss. These Chocolate Chip Zucchini Bars hit that perfect note. Soft, chocolatey, and full of zucchini you barely notice, they come together in one bowl and feel like something you’d sneak seconds of when no one’s looking.
Table of Contents
Why You’ll Love These Chocolate Chip Zucchini Bars
These bars are a win on every level. You only need one bowl, no mixer, and simple pantry ingredients. The texture is soft and tender, not quite cake, not quite cookie. And the zucchini? It melts right in, adding moisture while helping you use up that never-ending summer supply.
Kids love them. Grownups do too. They’re great for snacking, packing in lunches, or making ahead for guests.
Key Ingredients & Substitutions
Core Ingredients
- All-purpose flour: This gives the bars structure and lightness.
- Cinnamon: Adds warmth and depth, making the bars feel cozy.
- Baking powder and salt: These help the bars rise and balance the sweetness.
- Sugar: Regular granulated sugar works well, but you can swap in a sugar-stevia blend.
- Vegetable oil: Keeps everything moist and soft.
- Eggs: Bind the ingredients and give a rich texture.
- Zucchini: Use one medium or two small. No need to peel. Just grate and stir in.
- Chocolate chips: Mini or regular. Both work great.
Healthier Swaps (Optional)
To lower the sugar, use SPLENDA® Naturals Sugar & Stevia Blend. It’s made with real sugar and stevia, and it sweetens nicely with fewer calories. You can also try mini chocolate chips if you want them more evenly spread in each bite.
How to Make Chocolate Chip Zucchini Bars
Step 1 – Prep the Pan and Oven
Preheat your oven to 350°F. Lightly grease a 10x15x1 inch jelly roll pan. For thicker bars, use a 9×13 inch pan and extend the baking time by a few minutes.
Step 2 – Mix Wet and Dry Ingredients
In one bowl, whisk together the flour, cinnamon, baking powder, and salt.
In a larger bowl, stir the sugar, oil, and eggs until smooth. Pour in the dry ingredients and mix just until everything combines.
Step 3 – Add Zucchini and Chocolate Chips
Fold in the shredded zucchini. No need to squeeze out the moisture unless it’s extremely wet. Stir in the chocolate chips last. The batter will be thick and speckled with green and chocolate.
Step 4 – Bake and Cool
Spread the batter evenly into your pan. Bake for 28 to 35 minutes, or until a toothpick poked in the center comes out clean or with a few moist crumbs.
Cool completely before slicing into squares or bars. The texture improves as it cools, and slicing is easier too.
Tips for Perfect Zucchini Bars Every Time
- Use fresh zucchini: One medium should do. If using two small ones, check that they measure about 1½ cups once shredded.
- No need to peel: The green flecks are subtle and don’t affect taste.
- Don’t overmix: Stir just until combined to keep the bars tender.
- Check with a toothpick: If it comes out clean, they’re ready.
- Choose your pan wisely: Thicker bars in a smaller pan will need a few extra minutes in the oven.
Storage and Freezing Instructions
Store these bars in an airtight container on the counter for up to 2 days. If you want to keep them longer, wrap tightly and freeze for up to 1 month.
Let them thaw at room temperature, and they’ll taste just as soft and sweet as the day you made them.
Chocolate Chip Zucchini Bars Recipe
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Chocolate Chip Zucchini Bars – Simple & Delicious Treat
- Total Time: 55 minutes
- Yield: 24 bars
- Diet: Vegetarian
Description
Soft and sweet one-bowl dessert bars made with zucchini and chocolate chips; not quite a cake or a cookie.
Ingredients
2 cups (248g) all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 cup (200g) granulated sugar (or ¾ cup SPLENDA® Naturals Sugar & Stevia Blend)
¾ cup (177ml) vegetable oil
3 large eggs
1 ½ cups (approx. 152g) shredded zucchini (1 medium or 2 small)
1 ½ cups (255g) chocolate chips (mini or regular)
Instructions
1. Preheat oven to 350°F. Grease or spray a 10x15x1” jelly roll pan (or 9×13” pan).
2. Whisk flour, cinnamon, baking powder, and salt in a bowl.
3. Stir sugar, oil, and eggs in a large bowl until smooth.
4. Stir in the dry ingredients.
5. Fold in shredded zucchini, then stir in chocolate chips.
6. Spread batter evenly in prepared pan.
7. Bake for 28-35 minutes, or until a toothpick inserted comes out clean.
8. Cool completely before slicing into bars.
9. Store in an airtight container for up to 2 days or freeze for up to 1 month.
Notes
One large zucchini is usually enough; use 2 small if needed.
Regular chocolate chips can be used instead of mini.
Bars made in a 9×13” pan will be thicker and may take longer to bake.
The SPLENDA® sugar blend is made with cane sugar and stevia, offering half the calories of regular sugar.
Recipe is a good way to use up summer zucchini while reducing added sugar intake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Summer Veggies Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 131
- Sugar: 10g
- Sodium: 39mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.03g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 16mg
More Such Recipes
If you’re into veggie-packed sweets, try my Chocolate zucchini muffins for a moist, indulgent snack. For a chewy, wholesome treat, check out Healthy zucchini oatmeal cookies with a chewy bite. Love fall flavors? Easy pumpkin chocolate chip bars for fall baking lovers will hit the spot. Or switch things up with Chocolate chip banana bars as a fruity twist on classic treats.
Frequently Asked Questions (FAQ)
Can I use whole wheat flour instead of all-purpose?
Yes, but expect a slightly denser texture. For best results, try using half whole wheat and half all-purpose.
Do I need to squeeze the water out of the zucchini?
Not unless your zucchini is very wet. Most of the time, the moisture helps keep the bars soft.
Can these bars be made dairy-free?
Yes. Just swap in dairy-free chocolate chips. The rest of the ingredients are naturally dairy-free.
Final Thoughts
These Chocolate Chip Zucchini Bars are easy, satisfying, and always welcome at the table. Whether you’ve got a garden full of zucchini or just want a no-fuss dessert, this recipe is worth keeping in your back pocket.
If you try them, I’d love to hear what you think. Leave a comment, snap a photo, or share with a friend who’s got zucchini to spare.
Follow along on Pinterest and Facebook for more simple, homemade favorites.