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Easy Fudgy Double Chocolate Chip Zucchini Bars

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Rich, fudgy chocolate bars made with shredded zucchini for incredible moisture. A single-bowl recipe that satisfies chocolate cravings while using up garden zucchini—nobody will guess there’s a vegetable hiding inside.

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups shredded zucchini, squeezed dry
  • ¾ cup semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment with cooking spray or butter.
  2. Prepare the zucchini. Wash your zucchini and trim off the ends. Grate it using the small holes of a box grater—you should end up with about 1½ cups of loosely packed shreds. Transfer the shreds to a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set the squeezed zucchini aside.
  3. Melt the butter. In a large microwave-safe bowl, melt the ½ cup of unsalted butter in 30-second intervals until fully melted. Let it cool for a minute.
  4. Mix the wet ingredients. To the melted butter, add ¾ cup granulated sugar and ¼ cup packed light brown sugar. Whisk until well combined and the mixture looks smooth. Add the 2 room-temperature eggs and 2 teaspoons vanilla extract, then whisk vigorously until the mixture is pale, thick, and slightly glossy—about 1 minute.
  5. Combine the dry ingredients. In a separate small bowl, whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
  6. Fold everything together. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are okay. Now fold in the squeezed zucchini and ¾ cup semi-sweet chocolate chips (reserve a small handful for the top).
  7. Transfer to the pan. Scrape the batter into your prepared pan and spread it evenly with the spatula. Press the reserved chocolate chips into the top of the batter.
  8. Bake. Place the pan in the preheated oven and bake for 25-30 minutes. The bars are done when the edges look set and a toothpick inserted into the center comes out with a few moist crumbs attached—not wet batter.
  9. Cool completely. Place the pan on a wire rack and let the bars cool for at least 20 minutes in the pan. Then use the parchment handles to lift them out and transfer to the rack to cool completely.
  10. Slice and serve. Once completely cool, use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges. Sprinkle with flaky sea salt if desired.

Notes

Don’t skip squeezing the zucchini—it’s crucial for fudgy texture. Use room temperature eggs. Measure flour correctly by spooning and leveling. Start checking for doneness at 22 minutes. Let bars cool completely before cutting for clean slices. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: zucchini bars, chocolate zucchini bars, fudgy chocolate bars, double chocolate chip, easy dessert, summer dessert, garden zucchini recipe, chocolate dessert, brownie bars, vegetable dessert

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