Description
These chocolate chip zucchini cookie bars are a simple and delicious way to use up zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gently fold in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Spread the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into bars.
Notes
- Make sure to squeeze the excess moisture out of the shredded zucchini to prevent the bars from being too wet.
- Do not overbake the bars; they should be soft and chewy.
- Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 180
- Sugar: Approximately 15g
- Sodium: Approximately 100mg
- Fat: Approximately 9g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 3g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 23g
- Fiber: Approximately 1g
- Protein: Approximately 2g
- Cholesterol: Approximately 25mg