Pioneer Woman Zucchini Brownies Recipe

Pioneer Woman Zucchini Brownies are the ultimate chocolate lover’s treat — rich, fudgy, and secretly packed with shredded zucchini for a naturally moist texture. The zucchini melts right into the batter, keeping the brownies soft and decadent without any veggie taste. Topped with a silky chocolate frosting, these brownies are the perfect blend of indulgence and homestyle goodness.

🥒 Pioneer Woman Zucchini Brownies Ingredients

For the Brownies:

• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups finely grated zucchini (about 2 medium)
• ½ cup chopped walnuts or chocolate chips (optional)

For the Chocolate Frosting:

• ¼ cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 2 cups powdered sugar
• ¼ cup milk
• ½ teaspoon vanilla extract

🎂 How To Make Pioneer Woman Zucchini Brownies

1. Preheat the oven:
   Set oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. Mix the wet ingredients:
   In a large bowl, whisk together oil, sugar, and vanilla until smooth.
3. Add dry ingredients:
   In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
4. Fold in zucchini:
   Add grated zucchini to the batter and stir gently. The mixture will look thick at first but will loosen as the zucchini releases moisture.
   Fold in walnuts or chocolate chips if using.
5. Bake:
   Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
   Cool completely before frosting.
6. Make the frosting:
   In a small saucepan, melt butter and cocoa powder together over low heat. Remove from heat, then whisk in powdered sugar, milk, and vanilla until smooth.
7. Frost and serve:
   Spread frosting over cooled brownies. Let set for 15–20 minutes before slicing into squares.

💭 Recipe Tips

• Don’t squeeze the zucchini: The natural moisture keeps the brownies soft and fudgy.
• Use Dutch-process cocoa: For a deeper chocolate flavor and darker color.
• Skip the frosting: These brownies are delicious plain or dusted with powdered sugar.
• Add texture: Walnuts, pecans, or mini chocolate chips add crunch and richness.
• For extra gooey brownies: Bake slightly less and let cool completely before cutting.

☕ What To Serve With Zucchini Brownies?

Enjoy Zucchini Brownies with a glass of milk, a scoop of vanilla ice cream or a dollop of whipped cream. They’re also perfect with coffee or as an after-dinner dessert.

🎚 How To Store Leftovers Zucchini Brownies?

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps up to 5 days.
• Freeze: Freeze slices for up to 2 months. Thaw at room temperature before serving.

FAQs

📊 Pioneer Woman Zucchini Brownies Nutrition Facts

Serving Size: 1 brownie (1/12 of pan)

• Calories: 230 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 160mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 2g