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Moist Shredded Zucchini Chocolate Chip Bars with Cream Cheese Frosting

moist shredded zucchini chocolate chip bars - featured image
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These moist and tender zucchini chocolate chip bars are enhanced with a luscious cream cheese frosting, offering a subtly sweet and comforting dessert with hidden veggies.

Ingredients

Scale
  • 2 cups shredded zucchini (about 300g), lightly squeezed to remove excess water
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter (113g), melted and cooled
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup mini semi-sweet chocolate chips (130g)
  • For the cream cheese frosting:
  • 8 ounces cream cheese (225g), softened
  • ¼ cup unsalted butter (57g), softened
  • 2 cups powdered sugar (240g), sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, to adjust frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving some moisture intact.
  3. In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon.
  4. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Fold shredded zucchini into the wet mixture gently. Then fold in the dry ingredients until just combined, avoiding overmixing.
  6. Fold in mini chocolate chips evenly.
  7. Pour batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  9. Remove from oven and cool completely in the pan for at least 30 minutes before frosting.
  10. To prepare frosting, beat cream cheese and softened butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract. Add milk if needed to reach spreadable consistency.
  11. Spread cream cheese frosting evenly over cooled bars. Chill for 15-20 minutes if a firmer frosting is desired.
  12. Use parchment overhang to lift bars from pan and cut into squares or rectangles. Store leftovers in an airtight container in the refrigerator.

Notes

Do not over-drain the zucchini to keep bars moist. Use mini chocolate chips for even distribution and melty pockets. Let batter rest 5-10 minutes before baking to hydrate flour. Cool bars completely before frosting to prevent melting. Bars can be stored in the fridge for up to 5 days or frozen unfrosted for up to 3 months.

Nutrition

Keywords: zucchini bars, chocolate chip bars, cream cheese frosting, moist zucchini dessert, easy zucchini recipe, healthy dessert, vegetable dessert

Find it online: https://cookluma.com/moist-shredded-zucchini-chocolate-chip-bars-recipe-with-cream-cheese-frosting-made-easy/