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I am beyond thrilled to share with you today one of my absolute favorite summer treats: Chocolate Zucchini BarsLoaded with chocolate in every bite, you can’t get enough!

zucchini bars stacked on a plate

Yes, you read that right. These scrumptious chocolate zucchini bars pack a whole lot of chocolate and a healthy twist with the addition of our green friend, the zucchini! 

This is a sneaky way to get your picky eaters to enjoy their veggies. The shredded zucchini lends so much moisture to the brownies, making them incredibly fudgy and oh-so-delicious. 

You might be thinking, “Zucchini in my brownies? That’s new!” But trust me, it’s a wonderful way to use the bounty of summer zucchini. 

Actually, that’s exactly what Jeremy asked when I told him what was in the brownies. When he tried it, though, he said he never would have known if I hadn’t told him!

I’m always looking for ways to use up my extra garden zucchini. These brownies have become my absolute favorite method.

If you’re looking for a melt-in-your-mouth, gooey, scrumptious treat, these fudgy brownies will be your new favorite! 

So, let’s grab our mixing bowls and get started on this perfect recipe for a truly indulgent yet sneakily healthy dessert. Chocolate Zucchini Bars!

Some of our other favorite dessert recipes we have on our site include: Cream Cheese Pineapple Dip, Best Frosted Sugar Cookie Bars, and Coconut Cheesecake Bars.

zucchini bars cooling on a wire rack

WHY THIS RECIPE WORKS:

  1. Easy and Quick: With a prep time of just 15 minutes, this recipe is a cinch. Plus, your kitchen is going to smell divine!
  2. Veggie Surprise: The grated zucchini adds a secret health kick without changing the taste. It’s the perfect way to get picky kids to eat their veggies!
  3. Ultimate Fudginess: The moisture from the zucchini ensures the brownies are perfectly fudgy and soft.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Butter
  • Semi-sweet chocolate
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Semi-sweet chocolate chips
  • Medium zucchini
ingredients needed to make zucchini bars

HOW TO MAKE CHOCOLATE ZUCCHINI BARS:

  1. Preheat the oven to 320°F. Line an 8-inch square baking tin with parchment paper or spray with non-stick cooking spray. Set to the side.
  2. Add the chocolate and butter to a microwave-safe large bowl—microwave for 30 seconds at a time until the chocolate has melted. Stir until well combined.
  3. Add the remaining wet ingredients: sugar, eggs, and vanilla extract to the chocolate mixture. Stir the mixture until well combined. 
  4. Add the dry ingredients: flour and cocoa powder, and mix until just combined. Fold in the chocolate chips and grated zucchini.
collage of images showing how to make the batter for zucchini bars
  1. Pour the brownie zucchini batter into the prepared baking pan. Sprinkle a handful more chocolate chips on top for a pretty presentation.
  2. In your preheated oven, bake for 25 minutes or until the edges and top have set, but the center is still soft. 
  3. Allow the brownies to cool completely in the metal pan before removing and slicing.
collage of images showing how to bake off zucchini bars

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I TASTE THE ZUCCHINI IN THE BARS?

No, the zucchini lends moisture but has a mild flavor, so it doesn’t affect the chocolatey goodness of your bars.

SHOULD I SQUEEZE OUT THE EXCESS WATER FROM THE ZUCCHINI?

No, though the squash does contain a lot of water, the moisture from the zucchini is what makes the brownies/bars so fudgy.

We need all that excess moisture.

zucchini bars on a marble countertop

CAN I USE OTHER TYPES OF SQUASH?

Yes, other mild-flavored squashes like patty pans can be used, but the classic is zucchini.

CAN I ADD NUTS TO THIS RECIPE?

Absolutely! Walnuts or pecans would add a lovely crunch.

ANY ADDITIONS?

Of course, here are some ideas:

  • A sprinkle of sea salt for a salty-sweet touch – sometimes, I will add coarse sea salt right on top.
  • A handful of walnuts or pecans for some crunch – add toasted nuts for added depth of flavor
  • A scoop of vanilla ice cream for a warm dessert
  • A drizzle of extra melted chocolate on top; you can’t get enough chocolate!
  • A dusting of powdered sugar for a sweet finish
  • A spoonful of peanut butter in the batter for a nutty twist
  • A handful of white chocolate chips for a different chocolate flavor
  • A dash of cinnamon for a bit of warmth
  • A teaspoon of instant coffee to enhance the chocolate flavor
  • A swirl of cream cheese frosting for a decadent finish
  • Vanilla or chocolate buttercream smoothed on the top really sets them off

ANY SUBSTITUTIONS?

  • Butter: Substitute with coconut oil for a dairy-free version.
  • Granulated sugar: Try brown sugar, maple syrup, or coconut sugar for a different sweetness.
  • All-purpose flour: Gluten-free flour can be used for those with dietary restrictions.
  • Eggs: Applesauce or mashed bananas work for an egg-free alternative.
  • Semi-sweet chocolate: Dark chocolate can be used for a deeper flavor.
a bite taken out of a zucchini bar on a plate

HOW TO STORE:

Refrigerator: Store your brownies in an airtight container at room temperature for up to a week.

Freezer: Cut into individual portions, wrap each brownie in parchment paper, and store in an airtight container. They will keep for up to 3 months. Just thaw and enjoy!

DANA’S TIPS AND TRICKS:

  • Use a box grater or food processor to grate your moist zucchini. Easy peasy! You will need 1 cup grated zucchini, about 1 medium zucchini.
  • Try adding a teaspoon of instant coffee to your batter. It won’t taste like coffee, but it will deepen the chocolate flavor.
  • Don’t overmix your batter. It can make the brownies tough.
  • Use parchment paper in your prepared pan for easy removal.
  • Let the brownies cool completely before cutting for neat squares, but for a gooey dessert, serve them warm!
  • Reduce the cooking time slightly for fudgier brownies, or increase the cooking time slightly for firmer brownies.
  • The butter and chocolate can also be melted using the stovetop.  Add the butter and chocolate to a small saucepan and place over a low heat, stirring until just melted.
close up of a zucchini bar with a bite taken out

Zucchini Brownies are a fun and yummy way to make use of the summer’s bounty. They’re super moist and richly chocolatey, and you’ll love the surprise of zucchini in your dessert.

Plus, it’s a great way to use up any extra zucchini from your garden or grocery store haul.

If you’re a gardener, at that time of year, you know you always end up with more zucchini than you know what to do with. You might even end up planting more zucchini next year, just for these brownies!

So, why not give this Chocolate Zucchini Bars recipe a try? It’s really the perfect dessert!

If you’ve tried these ZUCCHINI BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 5 votes

Moist Double Chocolate Zucchini Bars Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Cooling Time 1 hour
I am beyond thrilled to share with you today one of my absolute favorite summer treats: Chocolate Zucchini BarsLoaded with chocolate in every bite, you can’t get enough!
Servings 9 servings

Ingredients
  

Instructions

  • Preheat the oven to 320°F. Line an 8-inch square baking tin with parchment paper or spray with non-stick cooking spray. Set to the side.
  • Add the chocolate and butter to a microwave-safe large bowl—microwave for 30 seconds at a time until the chocolate has melted. Stir until well combined.
  • Add the remaining wet ingredients: sugar, eggs, and vanilla extract to the chocolate mixture. Stir the mixture until well combined.
  • Add the dry ingredients: flour and cocoa powder, and mix until just combined. Fold in the chocolate chips and grated zucchini.
  • Pour the brownie zucchini batter into the prepared baking pan. Sprinkle a handful more chocolate chips on top for a pretty presentation.
  • In your preheated oven, bake for 25 minutes or until the edges and top have set, but the center is still soft.
  • Allow the brownies to cool completely in the metal pan before removing and slicing.

Notes

  • Use a box grater or food processor to grate your moist zucchini. Easy peasy! You will need 1 cup grated zucchini, about 1 medium zucchini.
  • Try adding a teaspoon of instant coffee to your batter. It won’t taste like coffee, but it will deepen the chocolate flavor.
  • Don’t overmix your batter. It can make the brownies tough.
  • Use parchment paper in your prepared pan for easy removal.
  • Let the brownies cool completely before cutting for neat squares, but for a gooey dessert, serve them warm!
  • Reduce the cooking time slightly for fudgier brownies, or increase the cooking time slightly for firmer brownies.
  • The butter and chocolate can also be melted using the stovetop.  Add the butter and chocolate to a small saucepan and place over a low heat, stirring until just melted.

Nutrition

Calories: 432kcal | Carbohydrates: 47g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 110mg | Potassium: 360mg | Fiber: 5g | Sugar: 30g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 5 votes (5 ratings without comment)

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