Chocolate Chip Zucchini Bars

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In this week's Healthy Eating segment, Anya puts those veggies to use and makes dessert bars with zucchini.

Chocolate Chip Zucchini Bars

Yield: Makes 12-16 zucchini bars

Serving Size: 32 grams 


1/2 cup zucchini, shredded very finely (I used a food processor) (120g)
1 cup peanut butter OR allergy-friendly alternative (230g)
1 tsp pure vanilla extract
1 1/2 tsp baking soda
1/8 tsp salt
1/4 cup plus 2 tbsp flour (I had success with spelt, white, sorghum, and ww pastry) (50g)
2/3 cup granulated sugar of choice or xylitol (120g)
1/4 cup or more chocolate chips


Preheat the oven to 350 degrees Fahrenheit.

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!

Nutrition Information: 8.4 grams total fat, 111 calories

Recipe courtesy :

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