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These Chocolate Chip Zucchini Bars are delicious little snack cake bites full of a summer garden staple. They oil-free, vegan, and easy to make. Perfect for snacks or dessert!
I shared with you in this post, how important snacks are in this house. We can never have enough snack options around.
We also have a crazy abundance of zucchini in our garden right now. My kids don’t particularly love zucchini, although I sneak it in all sorts of things and they have no idea – like my Southwest Rollups, Flax & Walnut Muffins, and this Marinara Sauce.
I actually did tell them there is zucchini in these snack cake bars. Well, if I’m honest, it was more like I got caught adding the green stuff to the mix.
At first my son didn’t even want to try them, but he couldn’t resist the chocolate drizzle on top, so he went for it…..and loved it! “Oh, you can’t even taste the zucchini.”
The girls didn’t have to be convinced at all. They couldn’t wait to try them and all I heard was yums, oohs, and aahs. That’s a win, folks!
I’m calling these zucchini bars because they aren’t sweet enough to be cake. They do have a bit of sweetness and are just sweet enough if you ask me.
And, although it’s comparable in texture to a quick bread, I chose to cut them into squares instead of slices.
They are very similar to my Banana Chocolate Chip Snack Cake and my Chocolate Chip Quinoa Snack Cake. Do you see a theme here? Life is just better with chocolate chips.
Zucchini boasts a high nutrition profile. It contains many vitamins and minerals, including vitamin C, fiber, potassium, folate, B vitamins, vitamin K, healthy omega-3 fats, calcium, iron, protein, and many more! It’s also very low in calories.
Many kids don’t like to eat green veggies, but you know they should. Pair the green stuff with some yummy chocolate chips and watch them devour it! By the way, this works for adults too.
More vegan dessert recipes
- Fresh Strawberry Cupcakes
- Cinnamon Chickpea Blondies
- Vegan Toffee Bars
- Vegan Grasshopper Pie
- Warm Peach Crisp
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Chocolate Chip Zucchini Bars
Ingredients
- 1 ½ cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ cup aquafaba a.k.a. chickpea brine – the liquid from a can of chickpeas
- ¾ cup unsweetened non-dairy milk I used almond milk
- 1 cup shredded zucchini measure after wringing out all the liquid*
- ½ cup dairy free chocolate chips
Chocolate Drizzle, optional
- ¼ cup dairy free chocolate chips
- 1-2 tablespoon(s) non-dairy milk
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper or spray it lightly with cooking spray.
- Whisk together the flour, sugar, baking powder, and cinnamon in a small mixing bowl.
- In a medium mixing bowl, whisk together the vanilla, aquafaba, and milk.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Add in the shredded zucchini and chocolate chips and stir to incorporate.
- Pour into the prepared baking dish and smooth out the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a cooling rack before removing and cutting into bars.
For the Chocolate Drizzle, if using
- In a microwave safe bowl, heat the chocolate chips with 1 tbsp milk on half power for 30 seconds. Stir, add more milk if necessary, and heat again on half power for another 30 seconds. Continue until the correct consistency is achieved. (You can also heat the chocolate chips and milk in a small saucepan over low heat on the stove. Stir continuously and don’t walk away as it can burn quickly).
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
margaret adam says
If I don’t have chickpeas can I use the liquid from the zucchini and I would probably have to add an egg (farm fresh backyard) ?
Jenn Sebestyen says
One small egg would likely work great. No need for the extra liquid after that. Let me know how it turns out!
Alisa Fleming says
Dang, I had zucchini to use up last week and didn’t see this! I keep all of these ingredients on hand (aside from the zucchini) so these are getting made after my next produce haul.
Jenn S. says
The zucchini in my garden is starting to come to an end too. 🙁 I’m not ready for summer produce to be done.
Mary Pitman says
what is aquafaba? I’ve never heard of it.
Jenn S. says
Sorry, Mary – I usually add a description with that ingredient and it totally slipped my mind. I just edited it, but aquafaba is the liquid from a can of chickpeas…sometimes called chickpea brine. It acts as the egg in this recipe. It’s great for making baked goods light and fluffy and gives them great rise. I use it often in quick breads for this reason. Enjoy!
Matt says
Hah – “this works for adults too”! Love this recipe and will be trying soon. We’ve never really tried incorporating zucchini in our baking, but this inspires us to for sure.
Jenn S. says
HeeHee! True story. 🙂 I hope you enjoy these, Matt!
Scottie Draper says
I have so much zucchini in my fridge! I am going to have to make these to use it up. Thanks for sharing!
Jenn S. says
Sounds like my fridge! Let me know if you try these. Thanks, Scottie!
Linda from Veganosity says
These sound like the perfect snack for me, not too sweet and filled with chocolate.
Jenn S. says
Exactly right! Thanks, Linda!
Jasmine Briones says
Seriously DROOLING! I need to make these but I am definitely going to have to get help eating them because if not I would probably eat them ALL myself 😛
Jenn S. says
Thank you, Jasmine! My kids have definitely helped me, but I’m not going to lie – I’ve snuck a few extra after they were in bed! 🙂
Strength and Sunshine says
Chocolate and zucchini is probably one of my favorite combos, hands down!
Jenn S. says
Everything is better with chocolate! 🙂
Laura says
You did a great job in hiding you veggie, they look delicious. Zucchini is a great vegetable to hide, they do not have a strong taste.
Jenn S. says
Agree! They add moisture, but not much flavor. Total win! Thanks, Laura!
Trang says
These are not cake or bread, they’re vegetables, which mean I can eat them all day long 😉
Jenn S. says
I like the way you think!! 🙂
Casey the College Celiac says
I LOVE zucchini, especially in baked goods, so this sounds absolutely heavenly!
Jenn S. says
Thanks, Casey! The zucchini helps keep baked goods super moist – the best. Enjoy!
Tina says
I’m so glad you posted this. Sometimes I am drowning in zucchini and don’t know what to do with them!
Jenn S. says
We are currently drowning. 🙂 There’s only so many zoodles I can eat! Hope you love them, Tina!
Christina says
Great for lunch boxes, instead of junk filled Little D—-e cakes!! These are easy to make, too!
Jenn S. says
Yes! So true! Thanks, Christina!
Jeni @ Biscuits & Booze says
These sound like the perfect kid (and Mom!) friendly treat. I love all kinds of zucchini bread, so I can see where this would work!
Jenn S. says
Thanks, Jeni! It’s an all around family fave!