Chocolate Chip Zucchini Bars

Two thick, square chocolate chip blondies sit on a light beige plate. The blondies are golden brown and topped with scattered mini chocolate chips.

Chocolate Chip Zucchini Bars

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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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12

Course: Baking, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

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

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

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