Description
Chocolate Chip Zucchini Cookie Bars are a delightful treat that combines chocolate chips with the moist texture of shredded zucchini, making for a sweet and clever way to include extra veggies in your baking.
Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 cup chocolate chips
Instructions
1. Preheat your oven to 350°F and prepare a 9×13-inch baking pan by lining it with parchment paper or lightly greasing it.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Mix in the egg and vanilla extract until well combined.
5. Stir the shredded, squeezed-dry zucchini into the wet mixture.
6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
7. Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow the Chocolate Chip Zucchini Cookie Bars to cool completely before slicing and serving. Enjoy!
Notes
Squeeze out excess moisture from the shredded zucchini before adding it to prevent density.
Chill the dough for at least 30 minutes for extra chewiness.
Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg