These Chocolate Chip Zucchini Bars are soft, moist, and loaded with melty chocolate chips in every bite. The zucchini blends seamlessly into the batter, keeping the bars tender while adding a touch of freshness. With warm cinnamon spice and a hint of sweetness, they’re the perfect balance between a snack and a dessert.
Whether you make them in a jelly roll pan for thinner bars or a 9×13” pan for thicker, cake-like slices, they’re quick, easy, and a great way to use up summer zucchini.
Why You’ll Love This Recipe
- Perfectly moist texture from shredded zucchini
- Sweet bursts of chocolate in every bite
- Lightly spiced with cinnamon for warmth
- Freezer-friendly for make-ahead treats
- Great for lunchboxes, snacks, or potlucks
Prep & Cooking Time
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 2 cups (248g) all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ¾ cup (177ml) vegetable oil
- 3 large eggs
- 1½ cups (approximately 152g) shredded zucchini (1 medium or 2 small)
- 1½ cups (255g) chocolate chips (mini or regular)
Step-by-Step
- Preheat oven to 350°F (175°C). Grease a 10×15×1-inch jelly roll pan or spray with nonstick cooking spray. (For thicker bars, use a 9×13-inch pan and increase baking time.)
- In a small bowl, whisk together flour, cinnamon, baking powder, and salt.
- In a large mixing bowl, whisk sugar, vegetable oil, and eggs until smooth.
- Stir in the dry mixture until just combined.
- Fold in the zucchini, then add chocolate chips and stir until evenly distributed.
- Spread the batter into the prepared pan.
- Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing into bars.
How to Serve
- As an after-school snack with a glass of milk
- Warm with a scoop of vanilla ice cream
- Packed into lunchboxes for a sweet treat
- With coffee for a morning indulgence
Tips & Variations
- Use mini chocolate chips for even distribution
- Swap cinnamon for pumpkin pie spice for a seasonal twist
- Add ½ cup chopped nuts for extra crunch
- Freeze cooled bars in an airtight container for up to 1 month
Final Thoughts
These Chocolate Chip Zucchini Bars are proof that zucchini can make baked goods incredibly soft and delicious without tasting like vegetables. They’re easy to whip up, family-friendly, and perfect for using up garden zucchini while satisfying your chocolate cravings.
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Chocolate Chip Zucchini Bars
Description
These Chocolate Chip Zucchini Bars are soft, moist, and loaded with melty chocolate chips in every bite. The zucchini blends seamlessly into the batter, keeping the bars tender while adding a touch of freshness. With warm cinnamon spice and a hint of sweetness, they’re the perfect balance between a snack and a dessert.
Ingredients
2 cups (248g) all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 cup (200g) granulated sugar
¾ cup (177ml) vegetable oil
3 large eggs
1½ cups (approximately 152g) shredded zucchini (1 medium or 2 small)
1½ cups (255g) chocolate chips (mini or regular)
Instructions
-
Preheat oven to 350°F (175°C). Grease a 10×15×1-inch jelly roll pan or spray with nonstick cooking spray. (For thicker bars, use a 9×13-inch pan and increase baking time.)
-
In a small bowl, whisk together flour, cinnamon, baking powder, and salt.
-
In a large mixing bowl, whisk sugar, vegetable oil, and eggs until smooth.
-
Stir in the dry mixture until just combined.
-
Fold in the zucchini, then add chocolate chips and stir until evenly distributed.
-
Spread the batter into the prepared pan.
-
Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool completely before slicing into bars.
