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Close-up of stacked zucchini peach chocolate chip blondies on a white plate, showing their golden crust and gooey chocolate center.

Zucchini Peach Chocolate Chip Blondies

These zucchini peach chocolate chip blondies are the ultimate summer dessert bar—moist, chewy, and full of fresh peaches, shredded zucchini, and rich chocolate chips. No mixer needed and freezer-friendly, this easy one-bowl recipe is a delicious way to use seasonal produce.
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Equipment

  • Mixing bowls
  • Wooden spoon or spatula
  • Box grater
  • 8x8 inch baking pan
  • Parchment paper or nonstick spray

Ingredients
  

  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter melted
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup grated zucchini squeezed dry
  • 3/4 cup diced fresh peaches
  • 1/2 cup chocolate chips semi-sweet or dark

Instructions
 

  • Preheat oven to 350°F (175°C). Line or grease an 8x8 inch baking pan.
  • Grate the zucchini and squeeze out excess moisture with a clean towel.
  • In a large bowl, mix melted butter and brown sugar until smooth.
  • Stir in the egg and vanilla.
  • Add flour, baking powder, and salt. Mix until just combined.
  • Fold in zucchini, peaches, and chocolate chips.
  • Spread the batter evenly in the prepared pan.
  • Bake for 25–30 minutes or until the top is golden and a toothpick comes out with a few moist crumbs.
  • Cool completely in the pan before slicing.

Notes

Be sure to squeeze the zucchini thoroughly to prevent soggy bars.
Use ripe but firm peaches for best texture.
Try adding 1/2 tsp cinnamon for a warm, spiced twist.
Can be stored at room temperature for 2 days, in the fridge for 5, or frozen for up to 2 months.