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Whole Wheat Zucchini Chocolate Chip Bars/Cookies/Cake

Our 2nd baking project yesterday was zucchini bars.  It’s another Heavenly Homemaker recipe.  The main recipe is for giant cookies, but it can be made into bars too.  And I “discovered” that it can be made into cake 🙂  My intent was to use up some of our zucchini and make more goodies for our trip.  Bars sounded good.  So we made them.  And love them!  They are super easy and taste great.  But I didn’t think they were much like bars.  Then later I glanced at the recipe again and realized I used 1 cup of butter instead of a 1/2 cup!  Oops.  No wonder they puffed up so much.  Oh well.  It still tastes great!  We actually had some for breakfast this morning.  If I had known they would turn out like this I probably would have replaced some of the chocolate chips with raisins.  I’ll have to try actually making the bars or cookies sometime.  But for now we have some awesome zucchini cake!  All 3 of us love it.

Giant Chocolate Chip Zucchini Cookies

2 cups shredded zucchini
1/2 cup melted butter (1 stick 🙂
1 cup organic sucanat (dehydrated cane sugar juice) (I used organic evaporated cane brown sugar)
1 egg
1/2 tsp. salt
1 tsp. baking soda
3 1/2 cups whole wheat flour
3/4 cup chocolate chips (I used about 1 cup mini kisses.  If making the cake recplace some of the chocolate chips with raisins.  Nuts would be good too.)

Shred zucchini.  In a large mixing bowl mix sucanat, flour, salt and baking soda. Stir in shredded zucchini, melted butter and egg. Fold in chocolate chips. (I mixed everything by hand with a wooden spoon) Use a large scoop to put 1 1/2 T. sized balls of dough onto a cookie sheet. Bake in a 350° oven for 15 minutes. Makes about 20 giant cookies.

Chocolate Chip Zucchini Bars
Follow the same recipe as above, only spread the dough into a 9×13 inch pan (I buttered mine). Bake in a 350° oven for 20-25 minutes.

Chocolate Chip Zucchini Cake
Follow the bar recipe above, using 1 cup butter instead of 1/2 cup.  Add raisins and/or nuts.  Bake about 30 min.

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