Peanut Butter Chocolate Chip Protein Bars

These chocolate bars combine peanut butter, dark chocolate chips, and cocoa powder with grated zucchini and plant-based protein powder. They keep well in the freezer, so they make a good make-ahead snack.

Why You'll Love Peanut Butter Chocolate Chip Protein Bars

Grated zucchini and protein powder go into the same batter as butter, dark chocolate, and cocoa powder, with peanut butter swirled through instead of fully mixed in. They bake for 30 to 35 minutes until glossy and firm, then cut into 24 bars. They keep well in the freezer, so a batch stretches into make-ahead snacking.

Tips and Tricks

• Don't skip the zucchini-it adds moisture without altering the flavor.
• Let the bars cool completely before slicing for the best texture and structure.
• For extra protein, drizzle with a peanut butter and Greek yogurt glaze once cooled.

Variations

• Vegan: Swap eggs for flax eggs and use vegan chocolate chips.
• Nut-Free: Substitute sunflower seed butter for peanut butter and omit walnuts.
• Extra Crunch: Add cacao nibs or chopped almonds to the batter

Substitutions

• Coconut sugar: Can be replaced with maple sugar or date sugar.
• Protein powder: Any clean, unflavored or vanilla protein powder will work.
• Butter: Use coconut oil or vegan butter for a dairy-free version.

Best served with

• Iced coffee or protein smoothie
• Sliced banana and almond butter
• A dollop of Greek yogurt and drizzle of honey
• Crumbled into a bowl of warm oats

How to Store Leftovers

• Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. For long-term storage, freeze individually wrapped bars for up to 3 months. Let thaw at room temp or microwave briefly before serving.

Common Questions

Peanut Butter Chocolate Chip Protein Bars

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These rich, chocolatey bars combine peanut butter, dark chocolate chips, and cocoa powder with grated zucchini and plant-based protein. They freeze beautifully, making them an ideal make-ahead snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 24 bars

Course: Baking, Breakfast

Cuisine: Californian

Calories: 4369

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• Nonstick cooking spray for the baking dish
• 12 tablespoon unsalted butter
• 1 cup dark chocolate chips
• 1 cup beet sugar
• 1 cup coconut sugar
• ½ cup unsweetened cocoa powder
• 2 tablespoon kosher salt
• 4 large eggs
• 1 cup whole wheat or all-purpose flour
• 1 cup Centenarians protein powder
• 1 tablespoon pure vanilla extract
• 2 medium zucchini grated or spiralized and chopped
• ½ cup peanut butter
• 1 cup chopped walnuts optional

Equipment

• 9x13 inch baking dish
• Mixing Bowls
• Box grater or spiralizer
• Rubber spatula
• Large saucepan
• Nonstick spray

Method

 

Prep the Oven and Pan

1. Preheat oven to 350°F and position a rack in the center.
2. Lightly coat a 9-by-13-inch baking dish with nonstick spray.

Make the Batter

1. In a large saucepan over low heat, melt the butter.
2. Add ½ cup of the chocolate chips and stir until melted and smooth.
3. Remove from heat. Stir in the beet sugar, coconut sugar, cocoa powder, and salt until combined.
4. Whisk in the eggs one at a time until smooth.
5. Stir in the flour and protein powder until just incorporated.
6. Fold in the vanilla extract, grated zucchini, remaining ½ cup chocolate chips, and walnuts if using.
7. Add the peanut butter and swirl in gently. Don't fully incorporate it.

Bake the Bars

1. Scrape the batter into the prepared baking dish and spread evenly.
2. Bake for 30 to 35 minutes, until the top is glossy and firm to the touch.
3. Let cool in the pan for at least 30 minutes, longer if possible, for optimal texture.
4. Cut into 24 bars.

Nutrition

Calories: 4369kcalCarbohydrates: 312gProtein: 71gFat: 341gSaturated Fat: 162gPolyunsaturated Fat: 77gMonounsaturated Fat: 81gTrans Fat: 6gCholesterol: 363mgSodium: 15044mgPotassium: 3099mgFiber: 37gSugar: 185gVitamin A: 4240IUVitamin C: 2mgCalcium: 829mgIron: 14mg

Notes

Storage: cover and store at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months; thaw at room temperature before serving.

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