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Chocolate Chip Zucchini Bars

Chocolate Chip Zucchini Bars - Ingredients: 1 cup zucchini, 1/4 cup chocolate chips, 2 tsp vanilla, 1/2 tsp baking soda, 1 tbsp... Full recipe: @choccoveredkt, & gluten-free options. Secretly healthy chocolate chip zucchini bars. Recipe link:


NO oil required for these soft & gooey zucchini bars ♥

It’s a safe bet that if you invite me over, I won’t show up empty-handed.

The reality of being someone who makes desserts for a living is that I always have way too much food in my apartment, and there’s no possible way I can eat it all by myself (although I do a pretty good job!).

On Saturday morning, I made four batches of these chocolate chip zucchini bars, playing around with the ingredients until I came up with the perfected recipe that yielded bars with a deliciously soft and gooey blondie texture.

Leftover Zucchini? Make Chocolate Zucchini Bread

Chocolate Chip Zucchini Blondies

The zucchini adds moisture to the recipe, enabling one to cut back on the fat without sacrificing flavor.

Chocolate Chip Zucchini Bars



With batches of zucchini bars now threatening to take over my kitchen, I was happy for an excuse to carefully package them and take some with me to a Halloween party.

Using up leftovers + finding a large group of taste testers for my recipe free of charge + making people happy with a homemade dessert = win win win.

Chocolate Covered Katie 2014 picture

This year I went as a biker chick, complete with a faux leather jacket, spikey stilettos that I grew to abhor as the night progressed, and an adorable chick hat handmade by a sweet lady on Etsy.

(And now I am just a little obsessed with Etsy…)

Halloween is one of my favorite holidays because it involves three of my favorite things: puns, costumes, and eating copious amounts of chocolate.

zucchini bars

Not that I don’t already do that last one every other day of the year…

Chocolate Chip Zucchini Bars - Ingredients: 1 cup zucchini, 1/4 cup chocolate chips, 2 tsp vanilla, 1/2 tsp baking soda, 1 tbsp... Full recipe: @choccoveredkt


Chocolate Chip Zucchini Bars

Chocolate Chip Zucchini Bars

Yield: 12-16 bars
Print This Recipe 4.94/5
Chocolate Chip Zucchini Bars


  • 1/2 cup zucchini, shredded very finely (I used a food processor) (120g)
  • 1 cup almond butter OR allergy-friendly sub
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup + 2 tbsp flour (I had success with spelt, white, sorghum, almond, and ww pastry)
  • 2/3 cup granulated sugar of choice or xylitol
  • 1/4 cup or more chocolate chips


Zucchini Bars Recipe: Preheat the oven to 350 F. Grease an 8-inch square baking pan and set aside. In a medium bowl, gently heat the nut butter if it is not already stir-able, then stir in the zucchini and vanilla. Set aside. In a separate mixing bowl, stir together the flour, salt, baking soda, sugar of choice, and chocolate chips. Pour dry ingredients into wet and keep stirring—it may seem dry at first, so be sure to break up the nut butter and stop occasionally to scrape it off your spoon. It will eventually get gooey like cookie dough. Transfer the batter into the pan, and smooth down evenly. Press chocolate chips into the top if desired. Bake for 10 minutes. When you take the bars out, the top will look set but underneath they will still be quite undercooked. This is good! Leave the bars to cool for at least 20 minutes, and they will firm up during this time. They taste even sweeter the next day!

View Nutrition Facts




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4.94/5 (18)

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Published on November 3, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Lucy says

    I’ve never baked with zucchini before- can you taste it in the finished bars? Thanks!
    PS: Katie you should make granola! I bet I know what your first flavour would be XD

  2. [email protected] says

    Took my 2 kids trick or treating and carved a pumpkin. I had good intentions of dressing up with them and making it a family ordeal – but I had all I could do with getting them dressed up 🙂

  3. EVA says

    I’m not gonna lie, I’m “goth” metalhead, and to me you look like an emo middleschooler! Ha! At least that’s what middle school around here looked like.

    This year, I had a fever but wanted to sit outside and watch the wee ones in their costumes. UNFORTUNATELY Chicago was hit with high wind warnings and it was literally hailing every 15 minutes. So, I just ate on Halloween paper plates for dinner from the dollar store as my “celebrating”. So lame!

      • EVA says

        I don’t remember saying it was a bad thing, actually. It’s Halloween and that’s what I interpreted her costume to be; so what? It brings me back in time to my days of middle school! Back to the last years of my trick-or-treating! YEESH.

  4. Olivia says

    Hey Katie! These look delicious! Love your costume too. I went as a doctor this year! It was thrown together last minute, but I popped the lenses out of some really big, goofy reading glasses and added a fake fuzzy mustache so it looked pretty funny! I’m so glad to hear you shop on Etsy, I love it too because I love to support handmade art! I dont want to go advertising on your site but I got excited when you mentioned Etsy, I wanted to show you my own Etsy shop because it’s kind of related to your site – except instead of your passion for making edible food, my passion is making tiny (non-edible!) food! This is mine:
    Also, have you seen the handmade insulated cloth food baggies that zip up? You can wash them and reuse them instead of wasting the disposable plastic baggies. Those are definitely my next Etsy purchase because they’re so cute!


  5. Diana says

    You are BRILLIANT! I made them today because I had bought zucchini because it looked good at the store but I had no idea what to do with it. And then I came on your blog and saw this recipe and it was like it was meant to be!
    And they came out just as good as I imagined. They are gooey and SO good. I followed the recipe to a to except using almond butter. ❤️❤️

      • Stephanie says

        Mine were total goo…. I mixed it back up with one egg and baked again, now they’re like a real bar… ?? Did I do something wrong? I was surprised there wasn’t an egg on your recipe…

        • Jason Sanford says

          Hmmm, I didn’t have that issue when I made these, but maybe you just got an extra watery zucchini or something? Also they do need time in the fridge to set. Happy you were able to fix yours with an egg, but if you ever don’t want to use an egg, you can also just try putting them only loosely covered in the fridge overnight so they’ll firm up that way 🙂

  6. Brianna says

    Okay so i just made these this afternoon and they turned out amazing! I made a couple changes however to make them grain free!!! First I substituted the 2/3 cup of sugar for 2/3 cup of maple syrup. Second, I used 1/4 cup of coconut flour instead of the 1/4 and 2 tbsp of regular flour. I also cooked it a bit longer, but didn’t track how much extra time it took. Anyway they were delicious! I will definitely make it again!

    For halloween I re-used my costume from last year, I was a big-booty grandma. I’m pregnant this year so i went as a pregnant grandma, and used the butt padding i had as extra belly, to make me really pop out!

  7. Sarah says

    Have you used PB2 in any of your recipes? I am just wondering if it bakes the same as regular peanut butter…Thanks!

  8. trajayjay says

    You know those coloring book activities that are labeled 1, 2, 3, and so on. Then they ask you to color it according to the number. I dressed as one of those except gorier. I think lots of ppl loved it. I certainly did.

  9. Katie Darvin says

    Do you think that we could use a yellow zucchini so it is less noticeable? they look soooo good and I could trick my friends into eating healthy blondes! mwah-ha-ha-ha

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