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Chocolate Chip Zucchini Bars are a gluten-free, feel-good treat both kids and adults will love. Made without oil or refined sugar, they’re mega-moist and sure to satisfy.
Table of Contents
Why You’ll Love these Zucchini Bars
Made with wholesome ingredients like almond butter and almond flour (and of course, zucchini!), these zucchini bars are the perfect summer sweet treat.
Just like my reader-favorite Healthy Brownies, these bars taste indulgent, yet deliver good-for-you nutrients.
Plus, they are made in 1 bowl with very few ingredients. Once you’re past the shredding and squeezing of zucchini, they whisk together quickly.
Truly, what better way to use up your bounty of late summer zucchini than in a moist, decadently delicious dessert.
If you’re a fan of my Banana Peanut Butter Bars, this recipe should definitely go on your baking list next!
The Ingredients
- Zucchini: This recipe calls one medium grated zucchini. Zucchini is so much more than a low-carb substitute (like with Zucchini Lasagna or Quinoa Stuffed Zucchini). It is mild in flavor, but full of nutrients like vitamin C and potassium.
- Almond Butter: A rich source of heart-healthy fats, magnesium, and calcium. Look for a creamy almond butter that only contains almonds (and salt) in the ingredient list.
- Eggs: If you remember, pull your eggs out of the refrigerator 1 hour before baking so they come to room temperature and better mix with the other ingredients.
- Almond Flour: This keeps the recipe gluten free, while also creating an ultra-moist, heart-healthy treat.
- Vanilla: For adding depth of flavor and make them taste extra homemade.
- Baking Powder: Not to be confused with baking soda!
- Chocolate Chips: Use whichever brand you like for extra decadence.
- Coconut sugar: For an unrefined alternative to regular granulated sugar.
For the full list of ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Add Nuts: Nuts add a nice crunch and warmth to the zucchini bars. Walnuts or pecans are my suggestion. Toast and chop them prior to mixing them into the batter for maximum flavor.
- Make Dairy Free: Either omit the chocolate chips, or use a dairy free brand, such as Enjoy Life chocolate chips.
- Add Fruit: I suggest chopped dried fruit such as cherries, dates, or blueberries.
Step-by-Step Instructions
Step 1: Combine wet ingredients (including eggs, zucchini, coconut sugar, almond butter, and vanilla) in a large mixing bowl.
Step 2: Add dry ingredients (including almond flour, baking powder, and salt) to bowl and mix to combine.
Step 3: Fold in chocolate chips, and transfer batter to a 8×8-inch baking dish.
Step 4: Bake at 350ºF for 27 to 30 minutes, until the bars are set. Let cool completely before slicing into 12 bars and digging in!
Recipe Tips and Tricks
- Finely Grate the Zucchini. To avoid chunks of zucchini in the bars, use a sharp box grater like this one, or a coarse plane-style grater like this one.
- Dry the Zucchini. Zucchini naturally has a high water content. Squeeze out as much liquid as possible by squeezing the shredded zucchini between a kitchen towel lined with paper towels.
- Don’t Overbake. These bars are meant to be super soft and moist. Watch the edges to make sure they’re not overbrowned.
- Let Cool before Slicing. Let the bars cool completely to room temperature before slicing. Otherwise, they will be too soft to slice.
Recipe FAQs
No, you do not need to peel zucchini before grating it for baking. Simply wash and trim the ends, then grate. The peel is not noticeable, and also provides added nutrients.
Zucchini adds moisture to baked goods, while also boosting the nutrition. Zucchini has such a mild flavor that goes basically undetected in baked goods.
As long as your zucchini isn’t super large (giant, late-summer zucchini can have bigger seeds you will want to remove), you do not need to remove the seeds from zucchini prior to baking.
To Store. Store chocolate chip zucchini bars in an airtight container at room temperature for up to 3 days. After that, transfer to the refrigerator for an extra 3 days.
To Freeze. Individually wrap each bar in plastic, then place in a ziptop bag in freezer for up to 3 months.
More Healthy Dessert Recipes to Try:
If you try these chocolate chip zucchini bars, snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.
Chocolate Chip Zucchini Bars
Equipment
- 8×8-inch Baking Dish
Ingredients
- 1 medium (~6 to 7 oz.) zucchini, trimmed
- 2 large eggs
- 3/4 cup coconut sugar
- 1/2 cup natural creamy almond butter (the only ingredient should be almonds – salt is also fine)
- 1 tsp. vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup chocolate chips, plus extra for sprinkling on top, if desired*
Instructions
- Preheat oven to 350ºF and line an 8×8-inch baking pan with parchment paper. Lightly coat with non-stick cooking spray.
- Grate zucchini on the fine holes of a box grater. Wrap in a clean kitchen towel and press over the sink to remove excess moisture.Place grated zucchini (you should have ~1/2 cup) in a large mixing bowl, along with eggs, coconut sugar, almond butter, and vanilla; whisk until smooth. Stir in almond flour, baking powder, and salt. Lastly, fold in chocolate chips.
- Transfer mixture to prepared baking pan, and sprinkle a few extra chocolate chips over top (optional). Bake until the edges are browned and the center is set, about 28 to 30 minutes. Remove from oven and let cool in pan for 30 minutes.Use the flaps of the parchment paper to lift bars from pan and let cool completely before slicing into 12 squares. (If desired, sprinkle the bars with flaky finishing salt.)
Notes
- You don’t need to peel the zucchini before grating it. Simply wash the zucchini, trim the ends off, then finely grate using a box grater.
- It’s important to squeeze as much liquid from the grated zucchini as possible. Wrap your grated zucchini in a kitchen towel lined with paper towels, and press out as much water as you can.
- Store the bars at room temperature for 3 days. After that, you’ll want to refrigerate them (for up to an additional 3 days).
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I dont eat gluten free, so can I sub same amount of AP flour for the almond flour? And sugar for the coconut sugar (very expensive)? Thanks. I’d like to try these. Sounds interesting