When I first stumbled upon the idea of incorporating zucchini into baked goods, I was both intrigued and skeptical. My introduction to this fascinating culinary trick was during a summer trip to my aunt’s farm in upstate New York. Amidst the bustling kitchen, where fresh produce from the garden made its way into almost every meal, my aunt whipped up a batch of zucchini bread that was moist, flavorful, and surprisingly delightful. This experience opened my eyes to the versatility of zucchini, particularly in sweet treats.
The recipe I’m sharing today, Chocolate Chip Zucchini Bars, brings that same sense of surprise and satisfaction. It’s a perfect way to sneak in some vegetables while indulging in a sweet treat, making it ideal for families with picky eaters or anyone looking to add a nutritious twist to their dessert repertoire.
One of the best parts about these bars is their texture. The zucchini keeps them incredibly moist, while the combination of brown sugar and granulated sugar adds the right amount of sweetness without being overpowering. The hint of cinnamon gives a warm depth of flavor that complements the rich chocolate chips beautifully.
A few tweaks can make this recipe even more interesting. For a healthier version, you could substitute half of the flour with whole wheat flour, which adds a slightly nutty flavor and boosts the fiber content. If you’re a fan of nuts, try adding walnuts instead of pecans, or even a mix of both for extra crunch. Additionally, for those who prefer a more decadent dessert, a handful of white chocolate chips or a swirl of cream cheese frosting on top could take these bars to the next level.
The beauty of these Chocolate Chip Zucchini Bars lies in their simplicity and adaptability. Whether you’re making them for a casual family gathering or as a unique contribution to a potluck, they are sure to be a hit. Enjoy the baking process and the delightful surprise on everyone’s faces when they learn the secret ingredient!
Making Chocolate Chip Zucchini Bars
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Ingredients
- 1 cup pecans, chopped
- 2 ½ cups all-purpose flour
- 3 eggs
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- 3 ½ cups shredded zucchini (about 2-3 medium zucchini)
- 1 teaspoon baking powder
- 1 cup brown sugar
- ¼ cup vegetable oil
- ¼ cup melted butter
- 4 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups mini chocolate chips, divided
- 4 teaspoons ground cinnamon
Directions
- Preheat your oven to 350°F. Grease a 12×18-inch sheet tray with cooking spray, line it with parchment paper, and spray again.
- Shred the zucchini and measure it by packing into cups; do not squeeze out the liquid.
- In a large bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon.
- In a separate medium bowl, beat the eggs together with the applesauce, brown sugar, granulated sugar, melted butter, vegetable oil, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Using a rubber spatula, fold in the shredded zucchini, chopped pecans, and 1 cup of mini chocolate chips.
- Evenly spread the batter into the prepared sheet tray and smooth the top.
- Sprinkle the remaining ½ cup of mini chocolate chips over the top.
- Bake for 35 minutes, rotating the pan halfway through. Check for doneness with a toothpick at the 30-minute mark and bake up to 5 more minutes if necessary. The bars are usually perfect at 35 minutes.
- Allow the bars to cool completely before cutting into 20 pieces (5×4). Serve and enjoy.
Storing Suggestions:
Store the chocolate chip zucchini bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking.
FAQs:
Can I substitute the applesauce with something else?
Yes, you can substitute the applesauce with an equal amount of mashed bananas or Greek yogurt. These alternatives will add moisture and a slight flavor variation to the bars.
What type of chocolate chips works best for this recipe?
Mini chocolate chips are recommended as they distribute more evenly throughout the bars, but you can also use regular chocolate chips or chunks if preferred.
How do I know when the bars are fully baked?
The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at the 30-minute mark to avoid overbaking.
Can I make these bars gluten-free?
Yes, you can make these bars gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Ensure that the blend contains xanthan gum or add it separately for structure.
What is the best way to shred the zucchini?
The best way to shred zucchini is to use a box grater or a food processor with a grating attachment. Make sure to pack the shredded zucchini into the measuring cup without squeezing out the liquid for best results.
Why don’t we squeeze out the liquid from the zucchini?
The liquid in the zucchini adds moisture to the batter, resulting in moist and tender bars. Removing the liquid could lead to drier bars.
Chocolate Chip Zucchini Bars
Ingredients
- 3 ½ cups zucchini shredded (approximately 2-3 medium zucchini)
- 2 ½ cups flour all-purpose
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoons cinnamon ground
- 3 eggs whole
- ½ cup unsweetened applesauce
- 1 cup brown sugar
- 1 cup sugar granulated
- ¼ cup butter melted
- ¼ cup oil vegetable
- 4 teaspoons vanilla extract
- 1 cup pecans chopped
- 1 ½ cups mini chocolate chips divided
Instructions
- Preheat the oven to 350°F.
- Grease a 12x18 sheet tray with cooking spray, line with parchment paper, and spray again.
- Shred zucchini, pack into cups to measure, and do not squeeze out the liquid.
- In a large bowl, mix together flour, salt, baking soda, baking powder, and cinnamon.
- In a separate medium bowl, beat eggs with applesauce, brown sugar, granulated sugar, melted butter, oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Fold in the shredded zucchini, chopped pecans, and one cup of mini chocolate chips using a rubber spatula.
- Spread the batter evenly into the prepared sheet tray and smooth the top.
- Sprinkle the remaining half cup of chocolate chips over the top.
- Bake for 35 minutes, rotating the pan halfway through. Check doneness with a toothpick at the 30-minute mark; bake up to 5 more minutes if necessary. Ours was perfect at 35 minutes.
- Cool completely before cutting into 20 pieces (5x4) and serve.
