Zucchini Chocolate Chip Pecan Bars

 It’s zucchini season again and when I found this bar cookie recipe at King Arthur Baking, I had to give it a try! 

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
   
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
   
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
   
6. Cool completely and cut into bars. 

Recipe without photos . . .

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
6. Cool completely and cut into bars.