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Chocolate Chip Zucchini Bars

Soft, moist zucchini bars filled with chocolate chips and baked until lightly golden around the edges.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert, Snack
Cuisine American
Servings 16 bars
Calories 267 kcal

Equipment

  • 1 9x13-inch baking pan lined with parchment paper
  • 1 box grater for shredding zucchini
  • 2 mixing bowls
  • 1 Whisk
  • 1 spatula for folding batter

Ingredients
  

Wet Ingredients

  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups zucchini grated, lightly packed, excess moisture gently squeezed out

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon

Mix-Ins

  • 1 1/2 cups semi-sweet chocolate chips divided

Instructions
 

Prepare the Pan and Batter

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
  • Grate the zucchini on the coarse side of a box grater. If it is very wet, gently squeeze out some of the excess moisture.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
  • Add the eggs and vanilla extract and whisk until fully combined.
  • Stir in the grated zucchini until evenly distributed.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  • Fold in 1 1/4 cups of the chocolate chips, reserving the remaining 1/4 cup for the top.
  • Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips over the surface.

Bake and Cool

  • Bake for 26 to 30 minutes, until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool completely in the pan before lifting out and slicing into 16 bars.

Notes

Gently squeeze very wet zucchini so the bars stay moist but not gummy. Do not overmix the batter. Cool completely before slicing for the cleanest bars. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.