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Why You’ll Love These Zucchini Peach Chocolate Chip Blondies

These aren’t your typical blondies. They’re soft, chewy, packed with juicy summer peaches and melty chocolate chips, and secretly hiding shredded zucchini for added moisture and texture. No one will believe there’s a veggie in these golden bars!

I promised you versatile, and here’s proof! This recipe is the kind of unexpected combination that makes you say, “Wait, what is in these?”—right before you go back for seconds.

They’re sweet, a little fruity, a little gooey, and anything but boring!! The brown sugar gives them a rich, caramel-like base, while the peaches and zucchini bring freshness and the chocolate chips add that irresistible indulgence.

What’s Inside This Recipe

These blondies are like summer in bar form, with a cozy, soft-baked twist. Here’s what you can expect:

Peaches bring juicy bites that melt into the batter
Zucchini adds incredible moisture and makes these feel just a bit more wholesome
Chocolate chips because… always

Brown sugar and vanilla for that deep, buttery blondie flavor

Why This Zucchini Peach Chocolate Chip Blondies Work

Uses up extra zucchini and peaches—hello, summer produce!
Super moist and tender without being greasy

Quick to make—no mixer required
Freezer-friendly for make-ahead treats

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 (peeled if you prefer)
1/2 cup chocolate chips (semi-sweet or dark work best)

Tools You’ll Need For Zucchini Peach Chocolate Chip Blondies

Mixing bowls
Wooden spoon or spatula
Box grater (for zucchini)

8×8 inch baking pan
Parchment paper or nonstick spray

Easy Substitutions and Additions

Swap peaches with nectarines or even chopped apples in cooler months
Add 1/2 tsp cinnamon for a spiced version
Use white chocolate chips or chopped walnuts for a twist

Gluten-free flour blend works well here if needed

How to Make Zucchini Peach Chocolate Chip Blondies

Step 1: Prep the zucchini
Grate your zucchini and then squeeze out as much moisture as you can with a clean towel. This is key to keeping the blondies from being too wet.

Step 2: Mix the wet ingredients
In a large bowl, whisk together melted butter and brown sugar. Stir in the egg and vanilla until smooth.

Step 3: Add the dry ingredients
Stir in flour, baking powder, and salt until just combined—don’t overmix.

Step 4: Fold in the good stuff
Gently fold in the shredded zucchini, diced peaches, and chocolate chips.

Step 5: Bake
Spread the batter into a greased or lined 8×8 pan. Bake at 350°F (175°C) for 25–30 minutes, or until the top is set and a toothpick comes out with moist crumbs (not wet batter).

Step 6: Cool and slice
Let them cool completely in the pan before slicing—if you can wait that long!

What to Serve with Zucchini Peach Chocolate Chip Blondies

These blondies are perfect on their own, but if you’re feeling fancy:

A scoop of vanilla ice cream

A drizzle of warm caramel sauce
A cup of cold brew or chai latte

Tips for the Best Blondies Ever

Don’t skip squeezing the zucchini—too much moisture will throw things off

Use ripe but firm peaches so they hold their shape
Let the blondies cool before cutting to get clean slices
Store extras in the fridge for firmer texture, or at room temp for softer bars

How to Store

Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. These also freeze beautifully! Wrap tightly and freeze for up to 2 months.

General Info

These blondies are a great way to sneak veggies into dessert, and kids love them. They’re great for picnics, potlucks, or an easy after-dinner sweet. And since you don’t need a mixer, they come together in under 15 minutes of prep.

FAQs About Zucchini Peach Chocolate Chip Blondies

Can I use frozen peaches?
Yes! Just thaw and drain well before adding.

Can I double the recipe?
Absolutely. Bake in a 9×13 pan and increase bake time by about 10 minutes.

Is it okay to leave the skin on the zucchini?
Yes, just grate it finely. The skin blends right in.

Can I make this dairy-free?
Substitute the butter with a plant-based alternative and use dairy-free chocolate chips.

In Conclusion

If you’re craving something comforting but fresh, indulgent but a little wholesome—these zucchini peach chocolate chip blondies are it. They’re fun, surprising, and so satisfying. I’m kicking myself for not having shot it—it’s that good!

And if you’ve made it this far, you know the drill: leave a comment, rate the recipe, and please share your blondie creations on Pinterest. I’d love to see how yours turn out.

Nutrition (Approximate per bar, based on 12 bars)

Calories: 210
Fat: 10g
Carbs: 28g

Sugar: 18g
Protein: 2g
Fiber: 1g

Thanks for baking with me today. Can’t wait to hear what you think!