Can I make these bars gluten-free?

Absolutely—the recipe is naturally gluten-free if you use certified gluten-free oats. Always double-check packaging if you have allergies or sensitivities.

How do I know when the bars are done baking?

Look for set edges—slightly pulling away from the pan—and a toothpick inserted in the center should come out with just a couple of moist crumbs (not raw batter). Don’t overbake, or they’ll lose their lovely fudgy texture.

Can I use regular chocolate chips instead of melting for the drizzle?

Yes! Sprinkle unmelted chocolate chips directly onto the bars before baking, or simply scatter a few on top as soon as they come out of the oven. They’ll melt into gooey pockets as the bars cool.

Is there a way to cut down on the sweetness?

You can absolutely reduce the sweetener to taste. Try starting with a couple tablespoons less honey or maple syrup. The dates already provide wonderful natural sweetness, so feel free to experiment for your perfect balance.

Chocolate Zucchini Bars Recipe

Description

These Chocolate Zucchini Bars are a healthy, moist, and delicious dessert or snack, secretly loaded with veggies and naturally sweetened with honey or maple syrup. Featuring wholesome oats, chia seeds, and real cocoa, these bars are finished with a luscious dark chocolate drizzle, making them perfect for those seeking a nutritious treat that doesn’t compromise on chocolatey flavor.

Ingredients

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Zucchini Bars

- 2 medium zucchinis
- 2 cups old-fashioned rolled oats
- 1/4 cup chia seeds
- 1 tsp baking soda
- 1/4 cup melted ghee, grass-fed butter, or unrefined organic coconut oil
- 1/3 cup raw cacao powder
- 1/2 cup raw honey or pure maple syrup
- 10 medjool dates, pitted
- 2 tsps vanilla extract
- 2 large eggs, beaten

Chocolate Drizzle

1/3 cup dark chocolate chips, melted

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Instructions

Prepare the Pan and Oven – Preheat your oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper for easy removal.
Grate Zucchini – Grate the zucchinis and place the shreds in a colander over a bowl. Sprinkle with a small pinch of sea salt and let sit to release excess moisture.
Process Dry Ingredients – In a food processor or high-speed blender, add the rolled oats, chia seeds, and baking soda. Pulse until the mixture resembles flour.
Add Wet Ingredients – Add the melted ghee (or butter or coconut oil), raw cacao powder, honey (or maple syrup), pitted dates, vanilla extract, and beaten eggs to the processor. Blend until smooth and well combined.
Incorporate Zucchini – Squeeze the grated zucchini gently to remove extra liquid. Add it to the food processor with the batter and process until just incorporated; avoid over-mixing.
Bake – Pour the batter into the prepared 9×9 baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool Completely – Remove from the oven and allow the bars to cool completely in the pan before slicing, to help them firm up and slice cleanly.
Melt Chocolate – Melt the dark chocolate chips in the microwave in 30-second increments, stirring after each, or use a double boiler on the stove until smooth.
Drizzle and Serve – Slice the cooled bars and drizzle them with the melted chocolate before serving.

Notes

For best results, do not skip squeezing the moisture from the zucchini to prevent soggy bars.
Bars can be stored in an airtight container in the refrigerator for up to 5 days.
You may substitute maple syrup for honey if vegan.
Feel free to fold a handful of extra chocolate chips into the batter for a double chocolate treat.
These bars freeze well—simply wrap slices individually and store up to 2 months.

Nutrition

Serving Size: 1 bar
Calories: 215
Sugar: 17g
Sodium: 110mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 4g
Cholesterol: 38mg