Before all the wildlife decided my garden was their feeding station, I used to make this recipe quite often when I had lots of homegrown zucchini. These yummy chocolate bars are the perfect solution when you run out of ideas for what to do with all of those zucchini.
You will find my Double Chocolate Zucchini Bars moist and bursting with added chocolate awesomeness from chocolate chips. What further compliments the flavor is the blend of spices and molasses, which does wonders to enhance the chocolate and add something extra to make it special.
Though I love to bake, I hate complicated recipes and prefer simple ones. Trust me, but the hardest part of this recipe is rooting through your pantry and refrigerator to assemble your ingredients. Of course, I am forgetting another step. You will need to grate the zucchini. Other than those steps, you basically just mix the ingredients together.
If you don’t have any sour milk that you hate to waste, then add about a tablespoon of lemon juice or white vinegar to the cup of milk. Stir and give it a few seconds before it will curdle for you.
I know you won’t be disappointed if you do decide to make it!
Double Chocolate Zucchini Bars
1 cup of sugar
2 cups of flour
1/2 cup of brown sugar (light or dark), firmly packed
1/2 cup of canola oil
2 tablespoons of molasses (light or dark)
2 teaspoons of vanilla extract
3/4 cup of sour milk or buttermilk
2 cups of grated, drained and peeled zucchini
1 teaspoon of baking soda, leveled
1 teaspoon of baking powder, leveled
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1/8 teaspoon of ground cloves
1/4 cup of unsweetened cocoa
1 cup of chocolate chips
Beat the sugars, oil, eggs, milk, and vanilla with your electric mixer thoroughly.
Sift the flour, baking soda, baking powder, cocoa, spices together in a large mixing bowl.
Take your dry combined ingredients and add to the creamed mixture.
Next, stir in the grated zucchini and chocolate chips. Mix until all the ingredients are well combined.
Pour your batter into a greased 9″ x 13″ pan.
Bake in a 325-degree oven for approximately 45 minutes. Test with a toothpick, cake tester or a slender knife to see if anything sticks judging it is done.