Chocolate Chip Zucchini Blondies

Moist, slightly sweet blondies packed with grated zucchini, studded with chocolate chips, offering a healthier dessert option that still satisfies your sweet cravings.

Why You’ll Love This Recipe

These blondies are wonderfully moist thanks to zucchini, which also adds a subtle vegetable boost. Chocolate chips create bursts of sweetness throughout, making them indulgent yet deceptively wholesome.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini (grated and drained)
• All‑purpose flour
• Brown sugar
• Eggs
• Butter or oil
• Vanilla extract
• Baking powder
• Salt
• Chocolate chips

directions

1. Preheat oven and prepare a baking pan with parchment or greased.
2. Mix melted butter (or oil) with sugar, eggs, and vanilla until smooth.
3. Stir in dry ingredients: flour, baking powder, and salt.
4. Fold in drained grated zucchini and chocolate chips.
5. Spread batter into pan and bake until a toothpick comes out almost clean.
6. Cool before slicing.

Servings and timing

Makes about 16 blondie squares.
Preparation: 15 minutes (plus draining zucchini).
Bake time: 25–30 minutes.
Total time: approximately 45 minutes.

Variations

• Use white or dark chocolate chips, or chopped nuts.
• Add cinnamon or nutmeg for warmth.
• Replace half the flour with whole wheat for added fiber.

storage/reheating

Store cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat gently in a low oven or microwave briefly to restore softness.

FAQs

Will the zucchini make the blondies too moist?

No. Draining excess moisture helps maintain a proper consistency for baking.

Can I use frozen zucchini?

Yes—thaw and drain thoroughly before using.

Can I omit the chocolate chips?

Certainly; you may replace them with nuts or dried fruit, or leave them out entirely.

Are these gluten‑free?

Not in the base recipe. Use a gluten‑free flour blend in equal measure to make them gluten‑free.

Can I freeze these blondies?

Yes. Wrap bars individually or as a slab, freeze up to 2 months; thaw at room temperature.

How do I know when they’re done?

Edges should be set and lightly golden; center should still feel slightly soft. A toothpick inserted will come out with moist crumbs.

Can I make them dairy‑free?

Use plant‑based butter or oil and dairy‑free chocolate chips.

Can I add spices?

Yes—cinnamon, ginger, or cardamom work well for extra depth.

Do I need to peel the zucchini?

No. The skin adds color and nutrients and blends well when grated.

Can I use applesauce instead of oil?

Yes—replace oil with equal applesauce for lower fat, though texture will be denser.

Conclusion

Chocolate Chip Zucchini Blondies are a delicious fusion of dessert and vegetables. Quick to prepare, adaptable, and irresistibly satisfying, they’re perfect as a guilt‑conscious treat or a way to sneak in extra greens.

Chocolate Chip Zucchini Blondies

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Moist and chewy chocolate chip zucchini blondies are a delicious way to sneak veggies into a sweet treat. Perfect for dessert or snacking, these bars are loaded with chocolate chips and subtly spiced.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup shredded zucchini, excess moisture squeezed out
• 3/4 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix melted butter and brown sugar until smooth.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the shredded zucchini and chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Allow to cool completely in the pan before slicing into squares.

Notes

• Squeeze out as much moisture from the zucchini as possible to avoid soggy blondies.
• You can add chopped nuts for extra texture.
• Use dairy-free chocolate chips and vegan butter to make this recipe vegan.

Nutrition

• Serving Size: 1 blondie
• Calories: 180
• Sugar: 14g
• Sodium: 95mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg