Every year in late summer the zucchini is crazy and growing like wildfire in the garden. There are so many recipes you can make with zucchini: zucchini brownies, chocolate chip zucchini bread, pina colada zucchini bread, baked zucchini fries, and much more!
We love cooking with fresh summer zucchini. It’s very easy to shred with a cheese grater. You don’t need anything fancy. This simple one is perfect, but you can use a food processor or box grater instead if you would like.
Recipe Ingredient Notes
You’ll love the simplicity of this delicious dessert.
- Milk Chocolate Chips
- Zucchini
- Room Temperature Butter
- Brown Sugar,
- Eggs
- Vanilla
- Cinnamon
- All Purpose Flour
- Salt
- Baking Powder
How to Make Chocolate Chip Zucchini Bars
- Preheat oven to 350 degrees.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe.
- Cream together the wet ingredients (butter, brown sugar, eggs, and vanilla) in a large bowl or medium bowl.
- Add in the flour mixture with your dry ingredients.
- Then fold in zucchini and chocolate chips. You can add a little extra chocolate chips if you want!
- Pour batter into a 9 x 13-inch pan that has been lightly sprayed with non stick cooking spray. Make sure batter gets to the edges.
- Bake for about 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Frequently Asked Questions
Do you need to peel your zucchini before using?
We leave the dark green skin on the zucchinis with most of our zucchini recipes. And did you know that the skin is rich in many nutrients? High in Vitamin C and polyphenols and it has many health benefits. So that’s a WIN for mom! The skin does not have a different taste than the rest of the zucchini, and we like a little added color in these Chocolate Chip Zucchini bars.
You may notice that some zucchini recipes have you squeeze excess moisture out of your shredded zucchini. We drained off as much liquid as we could for these Chocolate Chip Zucchini bars. Home grown zucchini seems to have a lot of water in it. Place the grated zucchini in a bowl and after about 15 minutes you can easily drain the liquid out. It’s that simple. We find that if we try to drain excess liquid before using the shredded zucchini in baking, the recipe turns out great.
Storage Tips
These bars can be stored in an airtight container for two to three days. You could store them in the refrigerator for longer (5-7 days). IF you want to freeze these bars, wait until they have cooled completely. Place a tight cover on top or transfer to a freezer-safe container. You can store them in the freezer for up to 3 months.
Explore More Delicious Zucchini Sweet Recipes
- Chocolate Chip Zucchini Bars
- Chocolate Zucchini Bread
- Chocolate Zucchini Cake
- Chocolate Zucchini Sheet Cake
- Cinnamon Zucchini Cake with Cream Cheese Frosting
- Classic Zucchini Bread
- Double Chocolate Zucchini Cookies
- Healthier Zucchini Oatmeal Cookies
- Pumpkin Zucchini Bread
- Rich and Moist Zucchini Cake
- Sheet Pan Zucchini Cake with Frosting
- Whole Wheat Lemon Zucchini Bread
- Zucchini Whoopie Pie Cookies
Chocolate Chip Zucchini Bars Recipe
Ingredients
- 2 zucchini, about 2 cups shredded (grated and liquid drained)
- ½ cup butter, (softened to room temp)
- ½ cup brown sugar
- 2 eggs
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- 1 ¾ cup flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 11 ounces milk chocolate chips
Instructions
- Pre heat oven to 350℉.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
- Cream together the butter, brown sugar, eggs, and vanilla.
- Add in dry ingredients.
- Then fold in the 2 cups shredded zucchini and chocolate chips.
- Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
- Bake for 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can I use coconut or almond flour in this recipe? If it would work, would the amount change?
Hi Francine. We have not tried this recipe using coconut or almond flour.
This recipe was absolutely delicious. The whole family loved it!
No granulated sugar in this recipe???
No granulated sugar. Just brown sugar. These are super moist and delicious!
Two zucchini isn’t very helpful. They can be all sizes. Change to specific cups.
Do these freeze well?
Do you have a conversion to cups for the amount of zucchini? I have one the size of my arm and one that’s little.
Nevermind, I see it in the actual instructions. I would maybe put it in the ingredients list.
Hi Kayla. I went in and edited the recipe. Thanks for letting us know. I can see how that would be so confusing. So you’ll need 2 cups shredded.
Yes, you can freeze these in an airtight freezer container.
2 cups
Thanks for this — a simple recipe, and a delicious result! (Now to try and stop eating these…)
Would you cut the bake time in half if you only made half a batch
If cutting the recipe in half, you need a pan that is half the size. The cooking time won’t vary too much. Maybe a few minutes less. Just keep a close eye on it.
What is the serving size?
These are made in a 9 x 13 inch pan and we cut it into 24 bars – 4 across and 6 down.
Myself, my husband and friends I shared this with loved it! Will share more and definitely make it again.
I made this tonight – so easy and came out perfect! I loved it because their is more zucchini in it than most recipes with zucchini AND it tastes so yummy. The brown sugar and baking
powder are the key to this perfectly moist bar. I used mini chocolate chips instead and I think I will use them every time I make this recipe. This is a keeper!
Perfect size for a bar cookie.
These were very underwhelming and very dry.
Perfect way to use up some of my yellow and green zucchini! 10/10!