Double Chocolate Zucchini Bars are the perfect recipe to use up any leftover zucchini! You would never guess they're packed with a sneaky vegetable because of the incredibly moist texture and rich chocolate flavor.
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Why You'll Love This Recipe
Our garden is always bursting with zucchini in the summertime, so I love coming up with creative ways to use it! Chocolate Zucchini Bars are one of my favorite zucchini recipes because they taste just like fudgy brownies.
Zucchini is one of my favorite vegetables to use in baked goods because it has a very neutral flavor. This allows you to easily sneak it into desserts.
Your family will never guess that these super moist zucchini bars are actually made with healthy ingredients like coconut flour, coconut oil, and cacao powder.
Double Chocolate Zucchini Bars Are:
- Incredibly Moist
- Extremely Chocolatey
- Made with Simple Ingredients
- Gluten-Free
- Dairy-Free
- Grain-Free
- Refined Sugar Free
🍴Ingredient Notes
- Shredded Zucchini - Zucchini holds a lot of water so make sure you squeeze it out with a dish towel or cheese cloth. If you don't, it will alter the texture of the bars.
- Eggs - I would not recommend swapping for an egg replacement.
- Coconut Sugar - Any granulated sugar will work. For a sugar-free sweetener, try using Lakanto Golden Monkfruit.
- Coconut Oil - Measure the coconut oil first and then melt in the microwave until liquid.
- Vanilla Extract - To balance out the rich chocolate flavor, I like adding in a little vanilla extract to my chocolate recipes.
- Cacao Powder - To give these bars a deep chocolate flavor, you'll need cacao powder or cocoa powder.
- Coconut Flour - Do not swap for any other flour. For more information, check out my blog post on why you can't use coconut flour as a 1-1 swap with other gluten-free flours.
- Baking Soda - You'll need a small amount of baking soda to help these zucchini bars rise in the oven.
- Salt - I use a pinch of salt in this recipe, but I also like adding flaky sea salt on top of my chocolate desserts!
- Dark Chocolate Chips - Any dark chocolate will work with this recipe! My favorite dairy-free and vegan brands are Pascha and Hu Kitchen.
Need to use up extra zucchini?! Try making my Gluten-Free Zucchini Muffins or my Chocolate Chip Zucchini Cake!
🍴Step by Step Instructions
Step 1: Mix Wet Ingredients
Start by adding all wet ingredients into a large bowl. Whisk together or use a hand mixer.
Step 2: Stir In Dry Ingredients
Then add in all dry ingredients and chocolate chips. Stir together until all flour has been absorbed.
Step 3: Fold Together
Then pour the dry mixture into the wet mixture and stir together until all flour has been absorbed. Fold in the chocolate chips.
Step 4: Bake Zucchini Bars
Pour the chocolate zucchini bar batter into a greased 8x8 baking dish. Sprinkle on some extra chocolate chips and bake at 350 degrees for about 25-30 minutes.
Step 5: Cool & Serve
Remove them from the oven and let the bars cool on a wire rack for at least 30 minutes before cutting and serving.
Expert Tips
- Use a box grater to shred the zucchini. If you don't have one, you can try adding small chunks of zucchini into a food processor. Pulse until you reach your desired consistency.
- After shredding the zucchini, make sure you use a dish towel or cheese cloth to squeeze out the excess water.
- Do not cut into the bars immediately after baking or they will fall apart. Allow them to cool for at least 30-60 minutes.
- When measuring the flour and grated zucchini, do not pack them into the measuring cup. This will alter the final result.
- Usually, I use parchment paper to prevent sticking, but these brownies are very moist, so I suggest greasing the baking dish with a non-stick avocado oil spray or spread coconut oil with a paper towel.
Frequently Asked Questions
No! Not only does the peel help you grip the zucchini while you're using a box grater, it also adds extra fiber and nutrients to this recipe.
Yes! If you do not squeeze out the excess moisture from the zucchini, it will make these chocolate bars too soft and gooey.
I suggest using a box grater. Cut off one end off of the zucchini and slide the zucchini up and down on the grater until you get close to the other end. (Careful not to cut your fingers!)
How to store leftovers
To keep the zucchini bars fresh, I recommend storing them in the refrigerator in an airtight container.
More chocolate recipes!
After you make these Chocolate Zucchini Bars, make sure to leave a comment & rate the recipe!
Recipe Card
Moist Double Chocolate Zucchini Bars (Gluten-Free)
Equipment
- 1 Whisk or Hand Mixer
- 1 8x8 Square Baking Dish
Ingredients
Wet Ingredients
- 1+½ Cup Shredded Zucchini Make sure you squeeze out the excess moisture.
- 2 Eggs
- ½ Cup Coconut Sugar Any granulated sugar will work.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ¾ Cup Cacao Powder
- ¼ Cup Coconut Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Chocolate
- ¼ Cup Dark Chocolate Chips
Instructions
- Start by adding all wet ingredients into a mixing bowl. Whisk together until fully combined.
- Then add in all dry ingredients and chocolate chips. Stir together until all flour has been absorbed.
- Pour the chocolate zucchini bar batter into a greased 8x8 baking dish. Bake at 350 degrees for about 25-30 minutes.
- Remove them from the oven and let the bars cool on a metal rack for at least 30 minutes before cutting and serving.
Notes
Expert Tips
- Use a box grater to shred the zucchini. If you don't have one, you can try adding small chunks of zucchini into a food processor. Pulse until you reach your desired consistency.
- After shredding the zucchini, make sure you use a dish towel or cheese cloth to squeeze out the excess water.
- Do not cut into the bars immediately after baking or they will fall apart. Allow them to cool for at least 30-60 minutes.
- When measuring the flour and grated zucchini, do not pack them into the measuring cup. This will alter the final result.
- Usually, I use parchment paper to prevent sticking, but these brownies are very moist, so I suggest greasing the baking dish with a non-stick avocado oil spray or spread coconut oil with a paper towel.
Nutrition
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