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Chocolate Chip Zucchini Bars

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45 minutes
20 Comments
4 from 4 votes
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These easy, kid-friendly, Chocolate Chip Zucchini bars are an soft, moist, and loaded with delicious zucchini and chocolate.
Chocolate Chip Zucchini Bars

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.

A collection of baking ingredients on a countertop, including flour, ground cinnamon, pure vanilla extract, baking powder, eggs, brown sugar, butter, a zucchini, and chocolate chips.

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
A partially grated zucchini on a metal grater positioned over a glass bowl filled with shredded zucchini.
A white mixing bowl contains two raw eggs, a stick of butter, brown sugar, and a liquid ingredient.
A mixing bowl contains peanut butter, shredded zucchini, and chocolate chips with a wooden spoon.

How to Make Chocolate Chip Zucchini Bars

  1. Preheat oven to 350 degrees.
  2. Grate the zucchini and let drain in a bowl while preparing the rest of the recipe.
  3. Cream together the wet ingredients (butter, brown sugar, eggs, and vanilla) in a large bowl or medium bowl.
  4. Add in the flour mixture with your dry ingredients.
  5. Then fold in zucchini and chocolate chips. You can add a little extra chocolate chips if you want!
  6. 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.
  7. Bake for about 30-35 minutes or until it starts to turn golden brown.
  8. Cool slightly and then slice and serve.
A glass baking dish filled with a mixture of batter and chocolate chips, being leveled with a wooden spoon.
Two stacked zucchini chocolate chip bars on a white and green cloth, with a whole zucchini in the background.

Frequently Asked Questions

Do you need to peel your zucchini before using?

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.

Do you need to squeeze excess water out of zucchini for baking?

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

Four square-shaped zucchini chocolate chip bars placed on a striped cloth with shredded zucchini and chocolate chips scattered around.

Chocolate Chip Zucchini Bars Recipe

4 from 4 votes
These easy, kid-friendly, Chocolate Chip Zucchini bars are an soft, moist, and loaded with delicious zucchini and chocolate.
Serving24 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Save Print

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 teaspoons baking powder
  • 11 ounces milk chocolate chips

Equipment

Instructions

  1. Pre heat oven to 350℉.
  2. Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
  3. Cream together the butter, brown sugar, eggs, and vanilla.
  4. Add in dry ingredients.
  5. Then fold in the 2 cups shredded zucchini and chocolate chips.
  6. 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.
  7. Bake for 30-35 minutes or until it starts to turn golden brown.
  8. Cool slightly and then slice and serve.

Notes

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.

Nutrition

Calories: 127 kcal · Carbohydrates: 16 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 26 mg · Sodium: 119 mg · Potassium: 66 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 171 IU · Vitamin C: 3 mg · Calcium: 27 mg · Iron: 1 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Dessert
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.
Published: August 19, 2021Updated: September 2, 2024

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Questions & Reviews

  1. Francine Wiederhorn says:
    Can I use coconut or almond flour in this recipe? If it would work, would the amount change?
  2. Cyd says:
    Hi Francine. We have not tried this recipe using coconut or almond flour.
  3. Kate says:
    This recipe was absolutely delicious. The whole family loved it!
  4. Kim says:
    No granulated sugar in this recipe???
  5. Cyd says:
    No granulated sugar. Just brown sugar. These are super moist and delicious!
  6. Nancy Christensen says:
    Two zucchini isn't very helpful. They can be all sizes. Change to specific cups.
  7. De Payne says:
    Do these freeze well?
  8. Kayla M says:
    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.
  9. Kayla M says:
    Nevermind, I see it in the actual instructions. I would maybe put it in the ingredients list.
  10. Cyd Adamson says:
    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.
  11. Cyd Adamson says:
    Yes, you can freeze these in an airtight freezer container.
  12. Cyd Adamson says:
    2 cups
  13. Lisa says:
    Thanks for this -- a simple recipe, and a delicious result! (Now to try and stop eating these...)

    5 stars

  14. Marcy says:
    Would you cut the bake time in half if you only made half a batch
  15. Momma Cyd says:
    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.
  16. Christian says:
    What is the serving size?
  17. Momma Cyd says:
    These are made in a 9 x 13 inch pan and we cut it into 24 bars - 4 across and 6 down.
  18. Carol Sweeden says:
    Myself, my husband and friends I shared this with loved it! Will share more and definitely make it again.

    5 stars

  19. Jill Bridges says:
    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.

    5 stars

  20. Andrea says:
    These were very underwhelming and very dry.

    1 star

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