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
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted, or coconut oil
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, or 1/4 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini, squeezed dry
- 1 cup semi-sweet chocolate chips
- Optional: chopped walnuts or pecans
- Optional: flaky salt, for sprinkling on top before baking
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
4. Add egg and vanilla extract and mix well.
5. Fold in shredded, squeezed-dry zucchini.
6. Stir in dry ingredients until just combined; do not overmix.
7. Mix in chocolate chips and any optional add-ins.
8. Spread batter evenly in the prepared pan.
9. Bake for 20-25 minutes, until a toothpick comes out mostly clean.
10. Cool completely before cutting into bars. For clean cuts, chill in the fridge first.
Notes
Be sure to wring out the zucchini well to avoid soggy batter.
Great for lunchboxes or potlucks.
Eggless and dairy-free options are available by using applesauce and coconut oil.
Store at room temperature, in the refrigerator, or freeze for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg