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Chewy Chocolate Chip Zucchini Cookie Bars

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These chewy chocolate chip zucchini cookie bars are moist, tender, and packed with gooey chocolate and subtle zucchini flavor, making them a comforting and wholesome dessert treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup (180g) semi-sweet chocolate chips
  • Optional: ½ cup (60g) chopped walnuts or pecans
  • Optional: shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
  2. Shred the zucchini using the fine side of a box grater. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
  4. In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
  7. Gently fold in the shredded zucchini and chocolate chips. Add nuts or coconut if using.
  8. Spread the batter evenly into the prepared pan and smooth the top.
  9. Bake for 30-35 minutes until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool the bars completely in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Do not overmix the batter to keep bars tender. Let bars cool completely before slicing for cleaner cuts. Start checking baking at 28 minutes to avoid overbaking. For gluten-free, use a 1:1 gluten-free flour blend. For vegan/dairy-free, substitute butter with coconut oil and eggs with flax eggs.

Nutrition

Keywords: chocolate chip, zucchini, cookie bars, chewy, moist, dessert, easy recipe, homemade, snack

Find it online: https://lenatable.com/chewy-chocolate-chip-zucchini-cookie-bars-easy-homemade-recipe-for-moist-bars/