Description
Moist zucchini-infused bars studded with gooey chocolate chips offer a tender, cakey texture and a hint of cinnamon warmth. Each square delivers garden freshness wrapped in sweet, chocolaty bites.
Ingredients
- 1 1/2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a 9×9-inch baking pan.
- In a large bowl whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- In a separate bowl combine flour, ground cinnamon, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold shredded zucchini and semisweet chocolate chips into the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow bars to cool completely in the pan before cutting into squares.
Notes
- Pat shredded zucchini dry to prevent excess moisture in the bars
- Store cooled bars in an airtight container at room temperature for up to 3 days
- Bars can be frozen in a sealed container for up to 1 month
- You can substitute dark chocolate chips or white chocolate chips as desired