Description
Soft, chewy cookie bars loaded with gooey chocolate chips and a hidden veggie twist—perfect for using up garden zucchini and sneaking in a little health with your dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups finely shredded zucchini, squeezed dry
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- Mix Dry: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix Sugars: In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
- Add Wet: Add egg and vanilla extract; mix well.
- Fold Zucchini: Fold in shredded, squeezed-dry zucchini.
- Combine: Stir in dry ingredients until just combined—don’t overmix.
- Mix-ins: Mix in chocolate chips and any optional add-ins.
- Spread: Spread batter evenly in prepared pan.
- Bake: Bake for 20–25 minutes, until a toothpick comes out mostly clean.
- Cool: Cool completely before cutting into bars.
Notes
Wring out zucchini well to avoid soggy batter. For clean cuts, chill the bars in the fridge before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg