Description
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.
Ingredients
Scale
- 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 8×8 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.