Description
These Chocolate Chip Zucchini Cookie Bars are a soft, chewy treat that perfectly balances the moisture of shredded zucchini with sweet chocolate chips. Made with warming cinnamon and a hint of vanilla, these bars are easy to whip up and bake in one pan, making them a fantastic dessert or snack that sneaks in some veggies without compromising on flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer or by hand until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter-sugar mixture until fully blended and smooth.
- Incorporate Zucchini: Gently fold the shredded zucchini, having squeezed out excess moisture, into the wet ingredients to maintain the batter’s moisture without becoming soggy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently and mixing just until combined. Avoid overmixing to keep the bars tender.
- Add Chocolate Chips: Stir in the chocolate chips evenly throughout the batter.
- Spread and Bake: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Cut: Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the parchment paper to remove the bars and cut into 24 two-bite sized pieces.
Notes
- Squeeze the shredded zucchini thoroughly to remove excess moisture to prevent the bars from turning out too wet or dense.
- Watch the baking time closely; overbaking can dry out the bars. They are best when soft and chewy.
- Store cooled bars in an airtight container at room temperature for up to 3 days, or keep refrigerated for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
