Ingredients:

  • 1.5 cups (225g) grated zucchini, squeezed very dry
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 0.75 cup (150g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1.75 cups (210g) all-purpose flour
  • 0.5 cup (45g) old fashioned rolled oats
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 1.5 cups (255g) semi-sweet chocolate chips, divided

Instructions:

  1. Heat your oven to 350°F (180°C) and line your 9x9 pan with parchment paper, leaving an overhang for easy removal.
  2. Grate 1.5 cups of zucchini, then wrap it in a towel and squeeze until no more liquid drips out. Note: This step is the most important part of the whole recipe.
  3. In a large bowl, whisk the 0.5 cup melted butter with 0.75 cup brown sugar and 0.25 cup granulated sugar until the mixture looks like wet sand.
  4. Beat in the room temperature egg and 2 tsp vanilla extract until the mixture is smooth and glossy.
  5. In a separate bowl, stir together 1.75 cups flour, 0.5 cup oats, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon.
  6. Gradually add the dry ingredients to the wet, stirring until just a few streaks of flour remain.
  7. Gently fold in the squeezed zucchini and 1 cup of the chocolate chips.
  8. Spread the thick batter into the pan and sprinkle the remaining 0.5 cup of chocolate chips over the top.
  9. Bake for 25 minutes until the edges are golden and a toothpick comes out with just a few moist crumbs.
  10. Let the bars cool completely in the pan until the chocolate has firmed up before slicing into 16 squares.