Sweetphi

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Peanut Butter Chocolate Chip Zucchini Cookie Bars {naturally gluten-free}

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Peanut Butter-Chocolate-Chip-Zucchini-Bars

As promised yesterday when I made Zucchini and Kale Lasagna, today I’m sharing the most deliciously sweet, best-ever, peanut butter chocolate chip zucchini cookie bars.

I thought up this idea but wasn’t quite sure it was going to work.

I mean, we are talking about using zucchini … in a dessert…a vegetable….IN A DESSERT?

Why yes, yes we are talking about that, and guess what? IT’S FANTASTIC!

The texture is cakey the first day, but after you let it cool over night, it’s like a  fudgey cookie!

I made these and after having one was immediately hooked…I may or may not have had one for breakfast the next few days…hey, it has veggies in it, right?

And when I was packing some up to bring to my friends house (she’s the lovely lady that has an adorable daughter and the one that taught me how to make 20 minute Turkey Taco Salad) my hubby said ‘you’re going to leave some of those for me, right?’ lol. I was told I can share that these definitely have the his stamp of approval! He also had no idea there was even zucchini in them, so this is a perfect way to sneak veggies into dessert!

For this recipe you can use either yellow or green zucchini (I used yellow)

Zucchini-yellow

Then shred away

Shredded ZucchiniThen add in other ingredients

Zucchini-Cookie-Bars

Then mix batter and spread into a foil lined baking dish

Peanut-butter-chocolate-chip-cookie-bars

Bake, and enjoy!

Peanut-butter-chocolate-chip-cookie-bars

Yield: 16

Peanut Butter Chocolate Chip Zucchini Cookie Bars {naturally gluten-free}

Peanut Butter Chocolate Chip Zucchini Cookie Bars {naturally gluten-free}
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 Grated Zucchini (about 4 little zucchini), shredded
  • 1 Cup Peanut Butter, smooth, reduced fat
  • 1 Cup Dark Chocolate Chips (semi-sweet)
  • 1/3 Cup Sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Instructions

  • Preheat oven to 350. Line a baking dish with aluminum foil and spray with cooking spray.
  • Grate zucchini into a bowl, mix in peanut butter (this will be a little tough, so you can put some muscle in 🙂 )and then egg, sugar, vanilla and baking soda, stir. Then add chocolate chips and combine.
  • Spread into baking dish, bake for 20-25 minutes until only slightly soft on the insides. Then allow to cool for an hour, then remove aluminum foil from pan, place on a cutting board, and cut into 16 squares and enjoy
    • © Sweetphi

     

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    Comments

    1. Zucchini makes baked goods sooo moist and i can tell by your photos just how perfect these are!! Plus, since there’s veggies in them, they’re totally appropriate for breakfast 🙂

      Sues

      Reply

    2. Is it funny how the strangest of combinations often make the yummiest recipes? I’ve never seen yellow zuchinis actually – amazing!

      Reply

    4. I love how zucchini in baked goods changes the texture from cakey to fudgy over time. These look amazing; I’m having one of those bottomless pit days where I can’t stop eating, and I’m 1 cup of dark chocolate away from going in the kitchen and making some of these!

      Reply

    8. Zucchini cookie bars with peanut butter??? Gimme! This looks so so good!

      haha my husband says the same thing when I pack up desserts to bring to others. It always cracks me up since there’s always so much food in the house!

      Reply

    9. Looks great, and to think without flour. Thank you for another wonderful inspiration. I’ll get the zucchinis now and start baking.

      Reply

    13. I love this recipe! I like to individually freeze bar/cake slices. Because these don’t contain flour they don’t freeze solid and taste great right out of the freezer!

      Reply

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