Introduction

After a long week, sometimes all you crave is a comforting, sweet treat that doesn’t derail your healthy eating goals. Enter these Chocolate Chip Banana Zucchini Bars. Honestly, when I first stumbled upon this recipe, I was intrigued but slightly skeptical. Zucchini in a dessert? Would it actually taste good? My family, always eager taste testers, were equally curious. Well, let me tell you, these bars were a revelation! They are incredibly moist, almost fudgy in texture, and bursting with the comforting flavors of banana and rich chocolate. The zucchini, surprisingly, melts right in, adding a subtle sweetness and incredible moisture without any noticeable vegetable taste. Even my zucchini-averse kids devoured them, and that’s saying something! What’s even better is knowing they are packed with goodness – vegan, grain-free, and made with wholesome ingredients. These bars are the perfect afternoon snack, a healthier dessert option, or even a delightful treat to pack in lunchboxes. They are quick to whip up, require minimal effort, and are guaranteed to become a new family favorite. Trust me, you won’t believe how delicious and satisfying these Chocolate Chip Banana Zucchini Bars are until you try them for yourself. Prepare to be amazed by this secretly healthy and utterly delicious bake!

Ingredients

To bring these delightful Chocolate Chip Banana Zucchini Bars to life, you’ll need a handful of simple, wholesome ingredients. Let’s break down each component and understand why they are crucial for the perfect texture and flavor.

For the Bars:

1 tbsp Ground Chia Seeds or Flaxseeds with 3 tbsp Water (Chia/Flax Egg): This combination is the magic behind our vegan baking. When ground chia or flax seeds are mixed with water, they form a gel-like consistency, acting as a binder and egg replacement in vegan recipes. This “egg” is essential for providing structure and moisture to the bars, ensuring they are not crumbly but beautifully fudgy. You can use either chia seeds or flaxseeds, both work equally well. Make sure your seeds are finely ground to achieve the best gel texture.
½ Large Zucchini/Courgette, Grated (100g Grated Weight Before Squeezing, 70g After Squeezing): Zucchini is the star secret ingredient here! Don’t be put off by the idea of zucchini in a dessert. When grated and baked, zucchini becomes incredibly tender and almost undetectable in flavor, especially when combined with banana and chocolate. Its primary role is to add moisture, making these bars unbelievably soft and preventing them from drying out. It also contributes a subtle sweetness and a boost of nutrients. It’s vital to squeeze out excess water from the grated zucchini; otherwise, your bars might become too wet and not bake properly. We aim for 70g of squeezed zucchini after starting with 100g grated.
1 Ripe Banana (100g): Ripe bananas are the heart of these bars, providing natural sweetness, moisture, and that classic banana flavor we all love. The riper the banana, the sweeter and more flavorful it will be. Make sure to use a truly ripe banana – one with brown spots is ideal. Bananas also contribute to the soft texture of the bars and act as another binder, working in synergy with the chia/flax egg.
60g Runny, Smooth Cashew Butter: Cashew butter adds richness, creaminess, and a subtle nutty flavor to the bars. Opt for a runny and smooth variety for easy mixing and a better texture in the final bake. Cashew butter also provides healthy fats and contributes to the fudgy consistency. If you don’t have cashew butter, you could substitute with other runny nut butters like almond butter or sunflower seed butter for a nut-free option, although the flavor profile will slightly change.
30g Thick Coconut Yoghurt: Coconut yoghurt contributes to the moistness and slight tanginess of the bars, balancing the sweetness and adding depth of flavor. It also makes the bars incredibly tender. Ensure you use thick coconut yoghurt for the best results. If your coconut yoghurt is a bit watery, you can strain it through a cheesecloth or coffee filter for a while to thicken it up. Vegan Greek-style yoghurts also work well here.
1 tbsp Maple Syrup: Maple syrup is used as a natural sweetener, enhancing the overall sweetness and adding a hint of caramel-like flavor. It’s a healthier alternative to refined sugar and also contributes to the moistness of the bars. You can adjust the amount slightly to your preference, but 1 tablespoon is usually just right to complement the banana and zucchini sweetness.
½ tsp Vanilla Essence: Vanilla essence enhances the overall flavor profile of the bars, adding warmth and depth. It complements the banana, chocolate, and nutty notes beautifully. Use a good quality vanilla extract for the best flavor.
25g Coconut Flour: Coconut flour is the grain-free star ingredient, providing structure to these bars while keeping them gluten-free and grain-free. It’s highly absorbent, which is why it’s used in a smaller quantity compared to other flours. Coconut flour is essential for achieving the right texture; it soaks up moisture and prevents the bars from becoming too dense or soggy. It also adds a subtle sweetness and a hint of coconut flavor.
20g Vegan Vanilla Protein Powder: Vanilla protein powder serves multiple purposes in this recipe. It adds a boost of protein, contributing to the nutritional value of the bars. It also helps with the texture, making them slightly chewier and more satisfying. The vanilla flavor enhances the overall sweetness and vanilla notes. Use a good quality vegan vanilla protein powder. If you prefer, you can substitute it with more coconut flour, but the texture and protein content will be slightly different.
1/3 tsp Bicarbonate of Soda (Baking Soda): Bicarbonate of soda is a leavening agent that helps the bars rise slightly and become light and airy. It reacts with the acidity in the other ingredients to create air bubbles, resulting in a softer texture. Make sure your bicarbonate of soda is fresh for optimal results.
Pinch of Salt: A pinch of salt might seem insignificant, but it’s crucial for enhancing the flavors of all the other ingredients. Salt balances the sweetness and brings out the richness of the chocolate and banana. Don’t skip this!
30g Chocolate, Chopped or in Chips: Chocolate chips or chopped chocolate are essential for that classic chocolate chip flavor we all crave. Use your favorite vegan chocolate chips or chop up a vegan chocolate bar. Dark, semi-sweet, or even milk chocolate (vegan version) will work, depending on your preference. The chocolate chips add pockets of melty, gooey goodness throughout the bars.

For the Topping (Dark Chocolate Ganache):

60g Dark Chocolate, Chopped Small: For the ganache, dark chocolate is preferred for its rich, intense flavor that perfectly complements the sweetness of the bars. Choose a good quality dark chocolate with a cocoa percentage you enjoy. Chopping it small ensures it melts smoothly and quickly.
30g Coconut Cream (Solid Part of a Chilled Tin of Coconut Milk): Coconut cream is the key to a luscious vegan ganache. It provides richness, creaminess, and a smooth texture to the melted chocolate. Make sure to use the solid part from a chilled tin of full-fat coconut milk. Refrigerating the can overnight helps the cream separate from the liquid, making it easier to scoop out just the thick cream.
Dried Banana Coins (Optional, for Decoration): Dried banana coins are an optional but lovely decoration that adds a visual appeal and a hint of extra banana flavor. They also provide a nice textural contrast to the smooth ganache. You can find them in most supermarkets or online.

Instructions

Now that we have all our ingredients ready, let’s get baking! Follow these step-by-step instructions to create your perfect batch of Chocolate Chip Banana Zucchini Bars.

Step 1: Preheat and Prepare

Preheat your oven to 160°C (fan)/180°C (conventional oven). This ensures the bars bake evenly throughout without burning on the outside before the inside is cooked.
Line a 6-inch square baking tin with parchment paper. This is crucial for easy removal of the bars once baked and cooled. Make sure the parchment paper overhangs the sides to act as handles for lifting the bars out later.

Step 2: Prepare the Chia/Flax Egg

In a small bowl, whisk together 1 tablespoon of ground chia seeds or flaxseeds with 3 tablespoons of water.
Whisk vigorously until the mixture starts to thicken and form a gel-like consistency. This usually takes just a minute or two.
Set aside for 5 minutes to allow the chia/flax egg to fully gel. This step is important as it ensures the egg acts as an effective binder in the batter.

Step 3: Prepare the Zucchini

Grate half a large zucchini (courgette) until you have approximately 100g of grated zucchini. Use the medium-sized holes of a box grater for best results.
Place the grated zucchini in a fine-mesh sieve or a clean kitchen cloth (like cheesecloth or muslin).
Squeeze out as much excess water as possible from the grated zucchini. This step is absolutely crucial. Excess moisture from the zucchini can lead to soggy bars. Aim to reduce the weight to about 70g after squeezing. You’ll be surprised how much water zucchini holds!

Step 4: Make the Batter

In a medium-sized mixing bowl, add the ripe banana, cashew butter, coconut yoghurt, maple syrup, vanilla essence, and the prepared chia/flax egg.
Whisk all these wet ingredients together until the mixture is smooth and well combined. You can use a hand whisk or a stand mixer with a whisk attachment. Ensure there are no lumps of banana or cashew butter.
Add in the coconut flour, vanilla protein powder, bicarbonate of soda, and salt to the wet ingredients.
Stir everything together with a spoon or spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in regular flour (though we’re using coconut flour which is gluten-free, it’s still best to avoid overmixing for texture). Mix until no dry flour streaks remain, and the batter is homogenous.
Fold in the chocolate chips or chopped chocolate. Distribute them evenly throughout the batter.

Step 5: Bake the Bars

Pour the batter into the prepared 6-inch square baking tin.
Spread the batter evenly in the tin and smooth the top with a spatula or the back of a spoon. This ensures even baking and a nice flat top.
Bake in the preheated oven in the middle rack for 27-29 minutes.
To check for doneness, insert a wooden skewer or toothpick into the center of the bars. It should come out mostly clean with just a few moist crumbs attached. A few specks are okay, as the bars are meant to be fudgy. Avoid overbaking, as this can make them dry.

Step 6: Cool the Bars

Once baked, remove the tin from the oven and let the bars cool in the tin for 20 minutes. This allows them to firm up slightly and makes them easier to handle.
After 20 minutes, carefully lift the bars out of the tin using the parchment paper overhang. Place them on a wire rack to cool completely. Cooling them completely on a wire rack prevents condensation from making the bottom soggy.

Step 7: Make the Dark Chocolate Ganache Topping

While the bars are cooling, prepare the ganache. In a heatproof bowl, combine the chopped dark chocolate and coconut cream.
Warm the mixture in the microwave in 10-second increments, stirring after each increment, until the chocolate is just melted and the mixture is warmed through. Be careful not to overheat or burn the chocolate.
Once melted, whisk the chocolate and coconut cream together until smooth and glossy. The ganache should be thick and pourable.

Step 8: Assemble and Set

Once the bars are completely cooled, pour the dark chocolate ganache over the top, spreading it evenly with a spatula or knife.
Decorate with dried banana coins if desired, arranging them on top of the ganache before it sets.
Place the bars in the fridge to set for about 20 minutes, or until the ganache is firm to the touch. This chilling time helps the ganache solidify and makes the bars easier to slice neatly.

Step 9: Slice and Serve

Once set, remove the bars from the fridge and slice them into 9 squares (or bars, depending on your preference). A sharp knife dipped in warm water can help you get clean slices.
Enjoy your delicious Chocolate Chip Banana Zucchini Bars straight away!

Step 10: Storage

Store any leftover bars in an airtight container in the fridge for 3-5 days.
For longer storage, you can freeze the bars, wrapped well in plastic wrap and then in a freezer-safe bag or container, for up to 1 month.
Allow the frozen bars to defrost in the fridge before eating. They taste just as delicious after defrosting!

Nutrition Facts

(Per Serving, based on 9 servings per recipe – Please note these are estimates and can vary based on specific ingredient brands and measurements.)

Serving Size: 1 Bar
Calories: Approximately 220-250 kcal
Protein: 5-7g
Fat: 12-15g (primarily from healthy fats like cashew butter and coconut)
Saturated Fat: 5-7g (from coconut cream and coconut flour)
Carbohydrates: 20-25g
Fiber: 3-5g
Sugar: 8-10g (naturally occurring sugars from banana, zucchini, and maple syrup)

These Chocolate Chip Banana Zucchini Bars are a healthier treat option compared to traditional baked goods, offering a good balance of protein, healthy fats, and fiber, while being vegan and grain-free. They are a satisfying and nutritious snack or dessert.

Preparation Time

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

This recipe is incredibly quick and easy to prepare, making it perfect for a last-minute dessert craving or a weekend baking project. The active prep time is minimal, and most of the time is spent baking and cooling.

How to Serve

These versatile Chocolate Chip Banana Zucchini Bars can be enjoyed in many ways. Here are a few serving suggestions:

As a Snack: Perfect for an afternoon pick-me-up or a healthy snack between meals.
For Dessert: Serve as a delightful and wholesome dessert after dinner.
With Coffee or Tea: Pair with a warm cup of coffee, tea, or a vegan latte for a cozy treat.
In Lunchboxes: Pack a bar in lunchboxes for a healthier and delicious treat for kids and adults alike.
With Vegan Ice Cream: For an extra indulgent dessert, serve warm bars with a scoop of vegan vanilla ice cream or banana nice cream.
With Fresh Fruit: Complement the bars with a side of fresh berries, sliced bananas, or other seasonal fruits.
As a Pre- or Post-Workout Snack: The protein and carbohydrates in these bars make them a great option for a pre- or post-workout energy boost.
Brunch Treat: Include these bars as part of a vegan brunch spread.

Additional Tips for Baking Success

To ensure your Chocolate Chip Banana Zucchini Bars turn out perfectly every time, here are five helpful tips:

Don’t Skip Squeezing the Zucchini: This is arguably the most crucial step. Excess moisture from zucchini can lead to soggy bars that don’t bake properly. Squeeze out as much water as possible using a fine-mesh sieve or a clean kitchen cloth. Aim for the 70g weight after squeezing.
Use Ripe Bananas: Ripe bananas are sweeter and more flavorful, and they mash easily, creating a smoother batter. Look for bananas with brown spots. The riper, the better for sweetness and moisture.
Measure Coconut Flour Accurately: Coconut flour is very absorbent, so accurate measurement is key. Spoon the coconut flour into your measuring cup and level it off with a knife, rather than scooping it directly from the bag, which can pack it down and lead to using too much.
Don’t Overmix the Batter: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can result in tougher bars. Mix until no dry flour streaks remain, and then stop.
Cool Completely Before Topping and Slicing: Allow the bars to cool completely before pouring the ganache and slicing. This ensures the ganache sets properly and the bars are firm enough to slice neatly. Cooling also helps prevent the bars from crumbling.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making these Chocolate Chip Banana Zucchini Bars:

Q1: Can I substitute coconut flour with another type of flour?

A: Coconut flour is quite unique due to its high absorbency. Substituting it directly with other flours like almond flour, oat flour, or regular wheat flour will significantly change the texture and moisture content of the bars. If you must substitute, almond flour might be the closest, but you will likely need to adjust the liquid content and baking time. For best results, stick with coconut flour for this recipe.

Q2: I don’t have vegan vanilla protein powder. Can I still make the bars?

A: Yes, you can still make the bars without vegan vanilla protein powder. You can replace the protein powder with an equal amount (20g) of coconut flour. However, the bars will be slightly less chewy and have a slightly lower protein content. The protein powder also contributes to the vanilla flavor, so you might want to add an extra ¼ teaspoon of vanilla essence if you omit it.

Q3: Can I use different types of chocolate chips or chocolate?

A: Absolutely! Feel free to use your favorite vegan chocolate chips or chopped vegan chocolate. Dark chocolate, semi-sweet chocolate, or even vegan milk chocolate all work well. You can also experiment with different flavors like white chocolate chips (vegan), or add nuts like chopped walnuts or pecans along with the chocolate chips.

Q4: How do I store leftover Chocolate Chip Banana Zucchini Bars?

A: Store leftover bars in an airtight container in the refrigerator for 3-5 days. For longer storage, you can freeze them for up to 1 month. Wrap them individually or in a single layer in plastic wrap and then place them in a freezer-safe bag or container. Defrost in the fridge before serving.

Q5: Can I make these bars nut-free?

A: To make these bars nut-free, you will need to substitute the cashew butter. You can use sunflower seed butter (sunbutter) as a good alternative. Ensure it is a runny and smooth variety, similar to cashew butter. Always check the labels of all your ingredients to ensure they are nut-free if you are baking for someone with a nut allergy.

Enjoy baking and indulging in these wholesome and delicious Chocolate Chip Banana Zucchini Bars! They are a treat you can feel good about, packed with flavor and secretly healthy ingredients.

Chocolate Chip Banana Zucchini Bars Recipe