Chocolate Chip Zucchini Bars

These Chocolate Chip Zucchini Bars mix grated zucchini and almond butter into the batter, bake in under 30 minutes, and get finished with a sprinkle of flaky salt.

Why You'll Love Chocolate Chip Zucchini Bars

Almond butter and coconut sugar form the base, with grated zucchini folded in for moisture and oat flour holding the batter together. They bake in 27 to 30 minutes, then get topped with a scattering of chocolate chips and flaky salt.

Tips and Tricks

• Make sure to strain the grated zucchini well to avoid excess moisture in the batter.
• Use parchment paper for easy removal and clean-up.
• Let the bars cool completely before slicing for clean cuts.

Variations

• Add ½ cup chopped walnuts or pecans for crunch.
• Swap chocolate chips for dried cranberries or raisins for a fruity twist.
• Mix in 1 teaspoon cinnamon or pumpkin spice for a warm flavor.

Substitutions

• Use almond butter alternatives like peanut or cashew butter.
• Replace oat flour with whole wheat flour or all-purpose flour if preferred.
• Use coconut sugar alternatives such as brown sugar or maple syrup (adjust wet ingredients).

Best served with

• A dollop of Greek yogurt
• A drizzle of honey
• A cup of black coffee or tea
• Fresh berries on the side

How to Store Leftovers

• Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge before serving.

Common Questions

Chocolate Chip Zucchini Bars

No ratings yet

Check out these 30 Minute Chocolate Chip Zucchini Bars! They're quick to make and so delicious, with grated zucchini keeping them moist and melty chocolate chips in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Baking, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 Eggs
• 1 cup Coconut Sugar
• ½ cup Natural Grocers Bulk Creamy Almond Butter
• ½ cup Zucchini finely grated and strained
• ½ teaspoon Vanilla Extract
• 1 ½ cups Oat Flour
• ½ teaspoon Baking Powder
• ¼ teaspoon Kosher Salt
• ½ cup Natural Grocers Bulk Semisweet Chocolate Chips

Equipment

• 8x8-inch baking pan
• Measuring cups and spoons
• Whisk or mixer
• Mixing bowl
• Parchment paper

Method

 

1. Preheat oven to 350F and line the baking pan with parchment paper. Lightly coat with non-stick cooking spray.
2. In a large mixing bowl, whisk together eggs, coconut sugar, and almond butter until smooth.
3. Add grated zucchini and vanilla extract and mix to combine.
4. Stir in oat flour, baking powder, and kosher salt. Fold in chocolate chips.
5. Transfer batter to prepared pan and sprinkle extra chocolate chips on top.
6. Bake for 27 to 30 minutes, until edges are browned and center is set.
7. Remove from oven and cool for 30 minutes.
8. Lift bars from pan using parchment paper edges and let cool completely.
9. Slice into 12 squares and finish with flaky salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week since the zucchini adds moisture. They also freeze well, wrapped tightly, for up to 2 months.

Tried this recipe?

Let us know how it was!