Chocolate Chip Zucchini Bars Recipe | Moist and Chewy Snack Bars

I baked a pan of these Chocolate Chip Zucchini Bars for a casual get together, and the tray was empty before the coffee cooled. The bars came out tender full of melty pockets of chocolate, and just sweet enough to keep everyone reaching for seconds. Nobody guessed there was zucchini in the mix until I mentioned it and even then, they kept nibbling. That is the charm of this recipe.

If you enjoy veggie boosted bakes like Chocolate Zucchini Bread, this sheet pan version will feel familiar and even easier. Grated zucchini brings moisture and a soft crumb. Brown sugar adds a caramel note. Butter ties it all together. The method stays simple, the results taste bakery fresh and cleanup stays minimal.

Why You Will Love These Bars

Moist crumb, gentle sweetness, and chocolate in every bite. That is the flavor story here. You get a snack that works at lunchboxes, casual dessert tables, or late night cravings. The batter stirs together in one bowl, which means less time washing dishes. Texture lands between a blondie and a soft cookie bar, so the squares hold up well for picnics and potlucks.

These bars also welcome add ins. Nuts bring crunch, and coconut adds chew. A sprinkle of sea salt gives contrast. Fans of weekday bakes like Banana Zucchini Muffins will appreciate the same cozy balance of comfort and convenience.

Ingredients Chocolate Chip Zucchini Bars

Main Batter

• 1 cup grated zucchini, firmly squeezed dry
• 1 cup all purpose flour, measured by spoon and level
• 1 half teaspoon baking soda
• 1 half teaspoon baking powder
• 1 half teaspoon ground cinnamon
• 1 quarter teaspoon fine salt
• 1 half cup unsalted butter, melted and cooled to lukewarm
• 3 quarter cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips, plus extra for the top

Optional Add Ins

• 1 half cup chopped walnuts or pecans
• 1 quarter cup shredded coconut
• Pinch of flaky sea salt for finishing

Step by Step Instructions

Step 1. Prep the pan and set the oven

Preheat the oven to 350 degrees Fahrenheit. Line an eight by eight inch metal pan with parchment, letting the paper overhang on two sides to make a sling. That sling acts as handles for easy removal later. Lightly coat the paper and any exposed pan with baking spray. A well prepared pan prevents sticking and keeps edges neat.

Step 2. Grate and dry the zucchini

Wash one small to medium zucchini. Trim the ends, then grate on the large holes of a box grater. Pile the shreds into a clean kitchen towel or several layers of paper towel. Twist and squeeze firmly over the sink until little moisture releases. Proper draining matters. Too much water leads to gummy centers. You want damp shreds, not dripping ones.

Step 3. Mix the dry ingredients

Grab a medium bowl and whisk together flour, baking soda, baking powder, cinnamon and salt until the mixture looks even. Whisking distributes the liveners, so the bars rise evenly. If your flour is clumpy, sift it first. A minute spent here improves texture in the finished bake.

Step 4. Stir the wet base

In a large bowl, combine melted butter and brown sugar. Whisk until the mixture looks glossy and slightly thick. Add the egg and vanilla. Whisk again until the batter turns smooth and cohesive. If the butter was too hot and the egg warmed, rest the bowl for two minutes and whisk once more.

Step 5. Fold in the zucchini

Scatter the well drained zucchini over the wet base. Switch to a flexible spatula and fold until the shreds are dispersed. Aim for even distribution so every bite stays moist. If a small pool of moisture gathers at the bottom, sprinkle one tablespoon of the dry mix over that spot and fold again. This tiny correction prevents soggy streaks.

Step 6. Bring the batter together

Tip the dry ingredients into the wet bowl in two additions. Fold gently with broad strokes, turning the bowl as you go. Stop mixing when the last streak of flour disappears. Overmixing builds gluten and can make the bars tough.

Step 7. Add chocolate and extras

Fold in the chocolate chips and any optional nuts or coconut. Reserve a small handful of chips for the top. Even distribution matters. If heavy add ins clump, lift and separate them with the spatula so they do not sink during baking.

Step 8. Fill the pan

Scrape the batter into the lined pan. Use an offset spatula to nudge it into the corners and level the top. Tap the pan firmly on the counter two or three times to release hidden air pockets. Sprinkle the reserved chocolate chips over the surface.

Step 9. Bake to doneness

Slide the pan onto the center rack. Bake for 22 to 25 minutes. Start checking at minute 21 since ovens vary. Look for edges that are set and lightly golden. The center should look just set and no longer glossy. A toothpick inserted near the center should return with a few moist crumbs, not wet batter. If the top browns too fast while the center lags, tent loosely with a piece of parchment for the last minutes. Gentle baking keeps the texture soft and fudgy rather than dry.

Step 10. Cool with care

Move the pan to a wire rack. Let the bars cool in the pan for at least 30 minutes. Cooling allows the crumb to set and the chocolate to thicken slightly. Lift the slab out by the parchment sling and set it back on the rack. Cool to room temperature before slicing. Room temp slicing gives neat edges and tidy squares.

Step 11. Cut and serve

Use a long-serrated knife. Wipe the blade between cuts for clean lines. Cut into 9 generous squares or 16 smaller bites. Serve plain for snack time or add a dusting of powdered sugar for dessert. A small scoop of vanilla ice cream turns a square into a plate worthy treat.

Baker’s Tips from My Kitchen

• Measure flour with care. Spoon into the cup and level with a straight edge for accuracy.
• Use room temperature egg for a smoother batter. Cold eggs can firm melted butter and cause lumps.
• Metal pans brown more evenly than glass. If using glass, extend the bake by one to three minutes.
• For deeper flavor, brown the butter, cool it, then proceed. The nutty aroma pairs beautifully with cinnamon and chocolate.
• A pinch of espresso powder heightens chocolate notes without adding coffee flavor.

Variations You Can Try

• Nut lover version: Add toasted walnuts or pecans for crunch. Toasting first boosts flavor.
• Coconut chocolate bars: Fold in shredded coconut and use a mix of semisweet chips and white chips.
• Double chocolate: Replace two tablespoons of flour with natural cocoa powder and add chocolate chunks.
• Cranberry chocolate: Stir in a small handful of dried cranberries for sweet tart pops.
• Gluten free swap: Use a one to one gluten free baking blend. Let the batter rest ten minutes before baking to hydrate the starches.

Storage and Freezing

Keep the cut bars in an airtight container at room temperature for up to three days. For a slightly firmer bite, chill them and serve cool. To freeze, wrap each square in parchment, place in a freezer bag, and store for up to two months. Thaw at room temperature for thirty minutes. A quick five minute warm up in a 300 degree oven refreshes the crumb and softens the chocolate.

Nutrition and Ingredient Notes

Zucchini adds moisture and tenderness while bringing a small boost of fiber. Brown sugar helps with chew and keeps the bars soft on day two. Semisweet chips balance sweetness nicely, though milk chocolate works for a sweeter bite. Salt sharpens flavors. Cinnamon adds warmth without stealing the show.

FAQs

Do these bars taste like zucchini
Not much at all. The vegetable fades into the background and mainly delivers moisture. Chocolate and brown sugar lead the flavor.

Can I use frozen zucchini
Yes. Thaw completely, then squeeze very dry before measuring. Excess water is the enemy of a good crumb.

How do I scale the recipe for a crowd
Double the ingredients and bake in a nine by thirteen inch pan. Start checking at 26 minutes and bake until the center is just set.

What if I only have white sugar
Use it, though the texture will be a touch lighter and less chewy. You can add one teaspoon of molasses to mimic brown sugar character.

Can I make the batter ahead
Mix and spread it in the pan, then cover and chill for up to eight hours. Bake straight from the fridge, adding one or two minutes if needed.

Final Thoughts

Chocolate Chip Zucchini Bars bring ease and comfort to any day. The batter stirs together fast, the pan bakes in under half an hour, and the squares cut cleanly for sharing. You get tenderness from zucchini, richness from butter, and little bursts of chocolate in every bite. Keep this recipe close for bake sales, coffee breaks, and weeknight treats.