Chocolate Zucchini Bars

Chocolate Zucchini Bars

23 Reviews 1 Pic
Recipe by  Martha

“Great cookie for lunches. You can make sour milk by combining 1/2 cup of milk with 1 teaspoon vinegar and allow to set 10 minutes.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Cream margarine, sugar, oil, eggs, and vanilla. Beat well.
  3. Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini.
  4. Bake in a 9 x 13 inch pan for 35 minutes or until done. Frost with a chocolate frosting.

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Reviews (23)

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I have made this recipe many times now, and it gets rave reviews every time. I top this cake (because it is a cake!) with a chocolate cream cheese icing. It's dense and moist and delicious, it gets even better after a day or two (but doesn't always last that long) and it freezes well.



I can't figure out why this recipe is called Chocolate bars, when it really is a cake. The author of the recipe even calls them cookies! This is a cake, folks. It is good chocolate cake and a good way to use up extra zucchini.For the calorie counters: I substitued Lighter Bake for the butter, and it cuts the fat yet you lose no moisture or taste. I also cut the sugar some.



This recipe was pretty good. I was a little worried at first because the batter was quite thick and dry, but the cake(it is definately not a bar/cookie) turned out. I put a chocolate frosting on it which was good because the first 4 pieces that we ate were kind of dry, but I think that it was because they were edge pieces. Had another piece from the middle a bit later and that piece was very moist. Oh yeah... I only used 1 1/2 cups of sugar.

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Amount Per Serving (24 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 137 mg
  • 5%

Based on a 2,000 calorie diet



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Chocolate Zucchini Cake I


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Chocolate Zucchini Cookies