Tender, buttery, sweet, and absolutely bursting with freshly shredded veggies, these Zucchini Bars are a summertime delight! They’re made in a few quick and easy steps with better-for-you ingredients, making them a lip-smacking treat the family will adore all season long.
Summer is officially here! Join me and my crew in celebrating with a pan of these chocolate chip zucchini bars! They epitomize all that good food should be this season: fresh, simple to prepare, perfectly shareable, and satisfyingly buttery and sweet, yet not too heavy.
These heavenly treats are perfect for enjoying with iced coffee as an afternoon pick-me-up, sliced into handheld squares for a family-friendly dessert, or dunked into milk by the light of the fridge for a midnight snack.
Not only is the recipe easy enough to make with the kids (just one bowl and anyone-can-do-it steps!) for an afternoon activity, but it also boasts nutritious ingredients (whole wheat pastry flour and shredded zucchini!), making a tasty treat that the little ones love snacking on as much as I feel good about serving to them.
Looking for more easy and secretly wholesome summer dessert recipes? Check out my Fresh Cherry Crisp, Watermelon Sorbet, and Easy Strawberry Rhubarb Crisp.
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What Does it Taste Like?
These chocolate chip zucchini bars are sweet, nutty, cozy, and rich with morsels of indulgent, melty chocolate scattered throughout. The zucchini adds a light, fresh sweetness (without tasting like veggies) and a touch of moisture. Melted butter seals the deal, making the bars soft and buttery. Each bite melts in your mouth, making a dessert that is simultaneously reminiscent of buttery blondies, chocolate chip cookies, and zucchini bread. A must-try summer treat!
Why You Will Love These Healthy Zucchini Bars
- Decidely Delicious– Especially if buttery zucchini blondies with caramel undertones and melty chocolate chips is your idea of a tasty good time!
- One-Bowl Wonder – These bars are mixed up in one bowl and require only basic kitchen tools, because summer is no time for washing extra dishes!
- Wholesome – Abounding with shredded zucchini, whole wheat pastry flour, and peanut butter, this recipe for zucchini bars adds a nutritious twist, making it one you can feel good about enjoying with your family.
- Great for Extra Zucchini – I.e., the perfect way to use up those armloads of late-summer zucchini your neighbor gave you!
Ingredients
- Zucchini – The namesake ingredient of this zucchini bar recipe! Choose small or medium zucchini with smooth, dark green skin. Wash them well before shredding and do not peel — the skin adds nutrition and beautiful green flecks.
- Whole Wheat Pastry Flour – For structure and whole grains, while keeping the crumb tender. You can find whole wheat pastry flour at Whole Foods, well-stocked grocery stores, and online.
- Peanut Butter – This nut butter adds nutty richness to the zucchini bars, giving them an indulgent depth of flavor. Though processed peanut butter can be used, I recommend natural nut butter whenever possible.
- Butter – Gives the bars a moist and rich crumb. You will need 11 tablespoons, slightly less than 3/4 cup. Measure it precisely and cut the butter into 1/2-inch pieces for the easiest melting.
- Brown Sugar – For sweet, caramel flavor and moisture. Use light brown sugar for a more balanced treat or dark brown sugar for deeper molasses notes.
- Maple Syrup – Also for caramel-like notes and moisture! Use pure maple syrup or any of my approved substitutions below (not pancake syrup).
- Vanilla – This adds sweet warmth, making the bars extra cozy. Pure vanilla extract is the best bet here.
- Egg – To bind the batter, giving it a gentle rise and making it easier to slice and serve. You will need just one large egg.
- Salt – Seasons the batter, enhancing all the flavors.
- Mini Chocolate Chips – If you’ve never added chocolate chips to zucchini treats, consider this your sign! They are a delicious counterpart to the fresh and mildly sweet veggie, adding richness and melty goodness.
Substitutions
- Flour – If needed, substitute an even mixture of all-purpose flour and standard whole wheat flour for the whole wheat pastry flour
- Butter – Swap melted coconut oil or vegan butter for the unsalted butter to add dairy-free moisture and richness.
- Chocolate Chips – Don’t have mini chocolate chips? No problem! Simply use semi-sweet chocolate chips or a finely chopped semi-sweet chocolate bar instead.
- Syrup – Amber or blue agave syrup is a suitable substitute for the maple syrup. Agave doesn’t provide as much of a caramel flavor, but it will still be delicious.
- Egg – Make a flax egg by whisking 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes before substituting for the chicken egg.
- Brown Sugar – Coconut or pure cane sugar can be substituted for the brown sugar. Use coconut for a deeper caramel flavor, though either will make this recipe processed sugar-free!
Instructions
I’m a firm believer that summer desserts should be easy and quick, giving us more time to enjoy our loved ones and the warmer weather. With ultra-simple prep, this easy zucchini bars recipe passes that test with flying colors:
Step 1: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Step 2: Melt the butter in a large microwave-safe mixing bowl on low heat. Whisk in the brown sugar, maple syrup, and peanut butter until smooth. Add the egg and vanilla and whisk to combine.
Step 3: Stir in the flour and salt until about halfway combined. Set aside.
Step 4: Shred the zucchini. Place the zucchini in several layers of paper towels, wrap it up, and squeeze it to remove excess moisture. Measure out 1 cup of the squeezed zucchini and add it to the batter along with ½ cup of the chocolate chips. Stir until just combined.
Step 5: Pour the batter into the prepared baking pan and spread into an even layer. Top with the remaining chocolate chips and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Step 6: Transfer the pan to a wire cooling rack and allow it to cool completely. Slice into bars and serve!
Recipe Tips
- Melting the butter. Cut the butter into 1/2-inch pieces and melt it in the microwave on low heat, stirring occasionally, until it is fully melted. High heat will cause the butter to splatter in the microwave. Don’t have a microwave or prefer to use one? Just melt the butter on the stovetop over low heat.
- Don’t use overgrown zucchini. Though large zucchini can be impressive, their flavor is usually not. They can be woody, tough, and bland. Use smaller zucchini whenever possible!
- Measure the zucchini after squeezing. Quite a bit of moisture can be expressed from the shredded veggies, making it crucial to measure the zucchini after removing the excess moisture. You will need 1 cup of squeezed, shredded zucchini, so shred at least 1 1/2 cups of zucchini before squeezing and doing the final measure.
- Don’t overmix. Stir in the flour and zucchini just partially before adding the chocolate chips. Overworking the batter develops the flour’s gluten, making the zucchini squares dense or tough. No fun! Instead, stir the batter until just combined — a few streaks of flour are just fine!
- Cool completely before serving. Once transferred to a cooling rack, let the chocolate chip zucchini bars cool for at least an hour, or until they are cool to the touch. Though it’s hard to wait (the aroma in your kitchen will be heavenly!), the bars firm up as they cool, making them easier to serve.
Serving Suggestions
Regardless of where you serve them, these zucchini squares always disappear quickly!
- Anytime Dessert — With easy-as-pie prep and a versatile flavor that complements any meal, these bars are perfect for weeknight dinners but special enough for Sunday supper!
- Afternoon Treat — Whether enjoyed solo with a cup of coffee or tea or plated with fresh fruit for the kids, these handheld sweets are a great way to take a break from the day.
- Late Night Snacking — Munching on zucchini squares while binge-watching your favorite show? Sign me up!
- Potluck and BBQ Perfection — Friends of all ages will reach for seconds and thirds at your next al fresco summer gathering, making the perfect finale to nearly any spread.
Storage Directions
- Refrigerating — Once cooled to room temperature, keep the bars covered in an airtight container in the refrigerator for up to 5 days.
- Freezing — For extended storage, transfer the cooled bars to a freezer-safe container for up to 3 months. Defrost them at room temperature for about 30 minutes or until thawed through.
Nutritional Info
Each individual zucchini square clocks in at 234 calories, with 14 grams of fat, 3 grams of protein, 28 grams of carbohydrates, and 2 grams of fiber, making it a moderately indulgent treat that fits comfortably into most diets.
Although they are made with unsalted butter, these zucchini bars contain just enough of it and brown sugar to add a cozy, comforting touch, without tipping into the realm of food comas or excessive sugar. Furthermore, whole wheat pastry flour contributes whole grains, peanut butter provides protein and healthy fats, and fresh zucchini adds veggies and greens, moderating the sugar rush and giving these treats a more wholesome twist.
It’s also easy to adjust this recipe to your dietary preferences and needs. For less processed sugar, swap coconut or pure cane sugar for brown sugar. To make these bars dairy-free, substitute melted coconut oil or vegan butter for unsalted butter. For a vegan variation, make the processed sugar and dairy-free variations and substitute a flaxseed egg for the chicken egg.
Total nutritional content per serving is:
- Calories: 234 calories
- Total Fat: 14 grams
- Protein: 3 grams
- Sodium: 55 mg
- Carbohydrates: 28 grams
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 11 tbsp unsalted butter: $1.46
- ½ cup brown sugar: $0.26
- ¼ cup maple syrup: $0.54
- ¼ cup creamy peanut butter: $0.41
- 1 large egg: $0.45
- 1 ½ tsp vanilla extract: $0.06
- 1 ½ cups whole wheat pastry flour: $0.40
- ¼ tsp salt: $0.01
- 1 cup shredded zucchini: $0.62
- ¾ cup mini chocolate chips: $1.23
The total comes out to be around $5.44 or about $0.34 per bar!
FAQs
For the best results, I recommend making the bars right before baking. The preparation is straightforward and quick, making it doable when time is tight.
Certainly! To make these zucchini bars safe for those with nut allergies, substitute sunflower seed butter for the peanut butter.
Other Zucchini Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Chocolate Chip Zucchini Bars
Equipment
- 1 8×8-inch baking pan
Ingredients
- 11 tbsp unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup maple syrup
- ¼ cup creamy peanut butter
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ½ cups whole wheat pastry flour (or ¾ cup each of all-purpose flour and whole wheat flour)
- ¼ tsp salt
- 1 cup shredded zucchini (measured after squeezing)
- ¾ cup mini chocolate chips divided
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large microwave-safe mixing bowl, melt the butter on low heat. Whisk in the brown sugar, maple syrup, and peanut butter until smooth.
- Add the egg and vanilla and whisk to combine.
- Stir in the flour and salt until about halfway combined. Set aside.
- Shred the zucchini. Place the zucchini in several layers of paper towels, wrap it up, and squeeze it to remove excess moisture. Measure out 1 cup of the squeezed zucchini and add it to the batter along with ½ cup of the chocolate chips. Stir until just combined.
- Pour the batter into the prepared baking pan and spread into an even layer. Top with the remaining chocolate chips and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer the pan to a wire cooling rack and allow it to cool completely. Slice into bars and serve!
Notes
- Refrigerating — Once cooled to room temperature, keep the bars covered in an airtight container in the refrigerator for up to 5 days.
- Freezing — For extended storage, transfer the cooled bars to a freezer-safe container for up to 3 months. Defrost them at room temperature for about 30 minutes or until thawed through.
- Melting the butter. Cut the butter into 1/2-inch pieces and melt it in the microwave on low heat, stirring occasionally, until it is fully melted. High heat will cause the butter to splatter, creating a mess. Don’t have a microwave or prefer to use one? Just melt the butter on the stovetop over low heat.
- Don’t use overgrown zucchini. Though large zucchini can be impressive, their flavor is usually not. They can be woody, tough, and bland. Use smaller zucchini whenever possible!
- Measure the zucchini after squeezing. Quite a bit of moisture can be expressed from the shredded veggies, making it crucial to measure the zucchini after removing the excess moisture. You will need 1 cup of squeezed, shredded zucchini, so shred at least 1 1/2 cups of zucchini before squeezing.
- Don’t overmix. Stir in the flour and zucchini just partially before adding the chocolate chips. Overworking the batter develops the flour’s gluten, making the zucchini squares dense or tough, which is no fun! Instead, stir the batter until just combined — a few streaks of flour are just fine!
- Cool completely before serving. Once transferred to a cooling rack, let the chocolate chip zucchini bars cool for at least an hour, or until they are cool to the touch. Though it’s hard to wait (the aroma in your kitchen will be heavenly!), the bars firm up as they cool, making them easier to serve.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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