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    Home » Brownies

    Moist Double Chocolate Zucchini Bars (Gluten-Free)

    Published: Sep 6, 2023 · Modified: Sep 8, 2023 by Mariah Knight

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    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.

    Double chocolate zucchini bars with flaky sea salt on top.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    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

    Ingredients measured out for chocolate zucchini brownies.
    • 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.

    Wet ingredients in a mixing bowl.

    Step 2: Stir In Dry Ingredients

    Then add in all dry ingredients and chocolate chips. Stir together until all flour has been absorbed.

    Dry ingredients in a mixing bowl.

    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.

    Zucchini bar batter in a glass mixing bowl.

    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.

    Chocolate zucchini bar batter in a square baking dish.

    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.

    Baked chocolate zucchini brownies in a glass baking dish.

    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

    Do you need to peel the zucchini before grating?

    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.

    Should I squeeze out excess water from the shredded zucchini?

    Yes! If you do not squeeze out the excess moisture from the zucchini, it will make these chocolate bars too soft and gooey.

    How do you grate zucchini?

    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!)

    Spatula scooping out double chocolate zucchini bars.

    How to store leftovers

    To keep the zucchini bars fresh, I recommend storing them in the refrigerator in an airtight container.

    More chocolate recipes!

    • White chocolate covered copycat healthier Reece's eggs on a baking sheet with dark chocolate drizzled on top.
      Healthy Reece's Eggs Recipe (Dairy-Free & Gluten-Free)
    • Gluten-Free double chocolate chip cookies on parchment paper with melted chocolate chips on top.
      Gluten Free Double Chocolate Chip Cookies
    • Vegan hot chocolate with coconut whipped cream and shaved chocolate on top.
      Easy Vegan Hot Chocolate Recipe
    • Dairy-free chocolate ice cream melting in loaf pan with ice cream scooper and chocolate chunks.
      Dairy Free Chocolate Ice Cream Recipe

    After you make these Chocolate Zucchini Bars, make sure to leave a comment & rate the recipe!

    Recipe Card

    Double chocolate zucchini bars with flaky sea salt on top.

    Moist Double Chocolate Zucchini Bars (Gluten-Free)

    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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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 145 kcal

    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.
    ** See full post for more information and step by step photos!

    Nutrition

    Serving: 1ServingCalories: 145kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 36mgSodium: 155mgPotassium: 209mgFiber: 4gSugar: 14gVitamin A: 95IUVitamin C: 4mgCalcium: 33mgIron: 1mg
    Keywords chocolate zucchini bars, gluten free zucchini bars, gluten free zucchini brownies, zucchini bar recipe, zucchini brownies
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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