Chocolate Chip Zucchini Bars That Actually Turn Out Tender (Not Soggy)
If you've had soggy zucchini baked goods before, let this be your redemption. These bars are dense, chewy, and blondie-like, with perfectly melted chocolate and tender green flecks throughout. One bowl, one draining trick, and you'll never go back.
Equipment
- 8x8 baking pan (or 9x9)
- Box Grater or Food Processor (shredding disc)
- Parchment Paper
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Rubber Spatula
- Wire cooling rack
- Colander
- Paper towels
Ingredients
For the Bars
- 1 medium zucchini (about 8 oz)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup semi-sweet or dark chocolate chips
For Finishing
- to taste flaky sea salt (Maldon or Jacobsen)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper, leaving overhang on two sides as a sling for easy removal. Set aside.
- Shred zucchini using a box grater. Toss with a tiny pinch of salt and let sit in a colander for 10 minutes. After 10 minutes, press gently with a paper towel to remove excess moisture — don't squeeze bone dry.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, whisk until glossy and cohesive, about 30 seconds.
- Pour wet mixture into dry mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
- Add shredded zucchini and chocolate chips. Fold until evenly distributed. Batter will be thicker than expected — that's normal.
- Spread batter evenly in prepared pan. Bake for 20–25 minutes until edges are golden brown and a toothpick inserted in center comes out with a few moist crumbs (not wet batter).
- Let pan cool on a wire rack for 10 minutes. Use parchment sling to lift bars out and transfer to a cutting board. While still warm, sprinkle generously with flaky sea salt. Let cool completely before cutting into squares (about 45 minutes).
Notes
Moisture control: Salting the shredded zucchini and letting it sit is key — this removes excess water without wringing the zucchini dry. If you skip this step, the bars may be gummy in the middle.
Don't overbake: Look for moist crumbs on the toothpick, not dry crumbs. Overbaking leads to dry bars.
Salt is essential: The flaky salt finish is not optional — it balances sweetness and deepens the chocolate flavor.
Cool completely: Cutting before the bars are fully cool (at least 45 minutes) will result in crumbly edges. If you are eating one warm over the sink, that is a separate activity.
Substitutions: For gluten-free, use a 1-to-1 baking flour blend (King Arthur Measure for Measure works great). For dairy-free, use melted coconut oil or neutral vegetable oil and dairy-free chocolate chips. Add 1/2 cup chopped walnuts or pecans for extra crunch.
Don't overbake: Look for moist crumbs on the toothpick, not dry crumbs. Overbaking leads to dry bars.
Salt is essential: The flaky salt finish is not optional — it balances sweetness and deepens the chocolate flavor.
Cool completely: Cutting before the bars are fully cool (at least 45 minutes) will result in crumbly edges. If you are eating one warm over the sink, that is a separate activity.
Substitutions: For gluten-free, use a 1-to-1 baking flour blend (King Arthur Measure for Measure works great). For dairy-free, use melted coconut oil or neutral vegetable oil and dairy-free chocolate chips. Add 1/2 cup chopped walnuts or pecans for extra crunch.