Chocolate Chip Zucchini Cookie Bars Recipe
Chocolate Chip Zucchini Cookie Bars are a delicious treat that combines the sweetness of chocolate with the moisture of zucchini. These bars are easy to make and perfect for a snack or dessert. With their soft texture and rich flavor, they are sure to be a hit with family and friends.
Why Make This Recipe
You should make these cookie bars for several reasons. First, they are a fun way to sneak in some vegetables while enjoying a sweet treat. Second, they are quick and easy to prepare, making them perfect for busy days. Lastly, who can resist the combination of chocolate and zucchini? It’s a unique twist that satisfies both your sweet tooth and your cravings for something wholesome.
How to Make Chocolate Chip Zucchini Cookie Bars
Making Chocolate Chip Zucchini Cookie Bars is simple and straightforward. Just follow these easy steps!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 cup chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- In a large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer or by hand until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Beat in the large egg and vanilla extract to the creamed butter-sugar mixture until fully blended and smooth.
- Gently fold the shredded zucchini, having squeezed out excess moisture, into the wet ingredients to maintain the batter’s moisture without becoming soggy.
- Gradually add the dry ingredients to the wet mixture, folding gently and mixing just until combined. Avoid overmixing to keep the bars tender.
- Stir in the chocolate chips evenly throughout the batter.
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the parchment paper to remove the bars and cut into 24 two-bite sized pieces.
How to Serve Chocolate Chip Zucchini Cookie Bars
These bars can be served warm or at room temperature. You can enjoy them as a snack, dessert, or even with a scoop of ice cream on top. They are perfect for parties, potlucks, or simply as a cozy treat at home.
How to Store Chocolate Chip Zucchini Cookie Bars
To store your cookie bars, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the refrigerator for up to a week or freeze them for up to 3 months. Just be sure to wrap them well before freezing.
Tips to Make Chocolate Chip Zucchini Cookie Bars
- Use fresh zucchini for the best flavor and texture.
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy bars.
- Feel free to add nuts or dried fruit for extra texture and flavor.
- Experiment with different types of chocolate, like dark or white chocolate chips.
Variation
For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. You can also reduce the sugar if you prefer less sweetness or use a sugar alternative.
FAQs
Can I use frozen zucchini?
- Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out the excess moisture before adding it to the batter.
What can I substitute for the egg?
- You can substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes) or a mashed banana for a vegan option.
How do I know when the bars are done baking?
- The bars are done when the edges turn golden brown and a toothpick inserted in the center comes out clean.
