Getting kids (or honestly, anyone) to eat their vegetables can feel like an uphill battle, especially when it comes to zucchini. After all, this green squash isn’t exactly at the top of most people’s favorite foods list, and convincing picky eaters to give it a chance usually leads to crossed arms and firm head shakes.
That’s where these chocolate zucchini bars come to the rescue: they’re rich and chocolatey, super easy to make, and secretly packed with veggies. Plus, they’re perfect for quick snacks, lunch boxes, or even breakfast on those busy mornings when you need something grab-and-go.
Why You’ll Love These Chocolate Zucchini Bars
- Sneaky vegetables – These bars are a clever way to add vegetables to dessert – the zucchini adds moisture and nutrition while being completely undetectable in taste.
- Double chocolate goodness – With both chocolate bars and chocolate chips, plus cocoa powder, these bars deliver rich chocolate flavor in every bite.
- Quick preparation – You can have these bars ready to enjoy in under 45 minutes, making them perfect for last-minute dessert cravings or unexpected guests.
- Basic pantry ingredients – Besides the zucchini, these bars use common baking ingredients you likely already have in your kitchen.
What Kind of Zucchini Should I Use?
For baking recipes like these bars, medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than larger ones. Look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – skip any that feel spongy or soft. When you’re grating the zucchini, there’s no need to peel it first (the skin adds nice flecks of green and extra nutrients), but do give it a quick squeeze with a clean kitchen towel or paper towels to remove excess moisture. If your garden has blessed you with giant zucchini, you can still use them, just be sure to cut them in half lengthwise and scoop out the seedy center before grating.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for these chocolate zucchini bars:
- Semi-sweet chocolate: You can use dark chocolate or milk chocolate instead of semi-sweet. Just note that milk chocolate will make the bars sweeter, while dark chocolate will give them a richer, less sweet taste.
- Salted butter: Unsalted butter works fine – just add ¼ teaspoon salt to the recipe. You can also use coconut oil for a dairy-free version, keeping the same amount.
- White sugar: Brown sugar can replace white sugar 1:1, which will add a nice caramel note. You could also use coconut sugar, though the bars might be slightly less sweet.
- Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out excess moisture from whatever you use. You can also use grated carrots, though they’ll add a slightly different texture.
- General-use flour: For gluten-free bars, use a 1:1 gluten-free flour blend. Almond flour can work too, but reduce the amount to ⅔ cup as it’s denser.
- Chocolate chips: Feel free to swap these with nuts, dried fruit, or different flavored chips like peanut butter or butterscotch chips for a fun twist.
Watch Out for These Mistakes While Baking
The biggest challenge when making chocolate zucchini bars is dealing with excess moisture from the zucchini – make sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth before adding it to your batter, or you’ll end up with a soggy center. Another common mistake is overheating the chocolate when melting it with butter – use a double boiler or microwave in 30-second intervals, stirring between each, to prevent the chocolate from becoming grainy or burning. To achieve the perfect fudgy texture, avoid overbaking these bars – they’re done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), as they’ll continue to set while cooling. For the best chocolate flavor, try using Dutch-processed cocoa powder instead of regular cocoa powder, and remember to let the bars cool completely before cutting them to get clean, sharp edges.
What to Serve With Chocolate Zucchini Bars?
These rich chocolate zucchini bars are perfect with a cold glass of milk or a hot cup of coffee – especially when they’re still a bit warm! Since they’re already pretty decadent, I like to keep the accompaniments simple and let the bars be the star of the show. A scoop of vanilla ice cream on top works really well if you’re serving these as dessert, and the contrast between warm bars and cold ice cream is just perfect. For a morning treat, try them alongside some fresh berries or a dollop of whipped cream to balance out the chocolate goodness.
Storage Instructions
Keep Fresh: These chocolate zucchini bars stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. Because they contain fresh zucchini, you might want to pop them in the fridge after day 1, especially if your kitchen runs warm. In the fridge, they’ll stay good for up to a week.
Freeze: Good news – these bars freeze really well! Cut them into individual portions, wrap them in plastic wrap or parchment paper, and place them in a freezer bag. They’ll keep their chocolate goodness for up to 3 months. Perfect for when you want a quick treat!
Thaw & Enjoy: When you’re craving one of your frozen bars, just take it out and let it thaw at room temperature for about 30 minutes. If you like them slightly warm, pop them in the microwave for 10-15 seconds – the chocolate chips get a bit melty and it’s so good!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 25-30 g
- Fat: 130-150 g
- Carbohydrates: 300-320 g
Ingredients
- 4.5 ounces semi-sweet chocolate bar
- 1/2 cup salted butter
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 3/4 cup general-use flour
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 medium zucchini, grated (approximately 1 cup)
Step 1: Prepare the Baking Pan and Oven
Start by preheating your oven to 320°F (160°C).
Line an 8-inch square baking tin with parchment paper, or alternatively, spray it with non-stick cooking spray to ensure easy removal of the brownies later.
Set the prepared pan to the side.
Step 2: Melt the Chocolate and Butter
In a large microwave-safe bowl, add your chocolate and butter.
Microwave them together for 30 seconds at a time, stirring between each interval, until the chocolate has melted and the mixture is smooth and well combined.
Step 3: Combine the Wet Ingredients
Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture.
Stir these ingredients together until everything is well combined and the sugar has dissolved into the mixture.
Step 4: Incorporate the Dry Ingredients
Gently add your dry ingredients—flour and cocoa powder—into the chocolate mixture, stirring until just combined.
Be careful not to overmix.
Next, fold in the chocolate chips and grated zucchini, ensuring they are evenly distributed throughout the batter.
Step 5: Pour and Prepare the Batter
Pour the brownie zucchini mixture into your prepared baking pan, spreading it out evenly with a spatula.
For an attractive finish, sprinkle a handful of additional chocolate chips on top.
Step 6: Bake and Cool the Brownies
Place the baking pan into your preheated oven and bake for about 25 minutes, or until the edges and top of the brownies have set, but the center remains slightly soft.
Once baked, allow the brownies to cool completely in the metal pan.
Once cool, remove the brownies from the pan and slice them into squares for serving.
