Pioneer Woman Zucchini Brownies Recipe

This Pioneer Woman Zucchini Brownies recipe is fudgy and moist, which includes grated zucchini and cocoa powder. It’s a classic, foolproof recipe, ready in just 50 minutes.

Pioneer Woman Zucchini Brownies Ingredients

For the Brownies:

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups finely grated zucchini (about 2 medium)
• 1/2 cup chopped walnuts or chocolate chips (optional)

For the Chocolate Frosting:

• 1/4 cup unsalted butter
• 3 Tbsp unsweetened cocoa powder
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 tsp vanilla extract

How To Make Pioneer Woman Zucchini Brownies

1. Preheat the oven: Set your 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 mixing bowl, whisk together the 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 mixture to the wet ingredients and stir until just combined.
4. Fold in zucchini: Stir in the grated zucchini. The batter will be thick at first but will loosen as the zucchini releases moisture. Fold in walnuts or chocolate chips if using.
5. Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
6. Cool completely: Let the brownies cool completely before adding the frosting.
7. Make the frosting: In a small saucepan over low heat, melt the butter and cocoa powder. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
8. Frost and serve: Spread the frosting over the cooled brownies. Let it set for 15–20 minutes before slicing into squares.

Recipe Tips

• Can I skip the frosting? Yes, the brownies are rich enough to enjoy without it.
• How to make it extra fudgy: Add a handful of chocolate chips to the batter.
• Do I need to squeeze the zucchini? No, the moisture from the zucchini is essential for the texture.
• Can I use a different pan size? You can use a 9×13-inch pan, but the brownies will be thinner and cook faster.
• How to tell when they’re done: A toothpick should come out with a few moist crumbs, not wet batter.

What To Serve With Zucchini Brownies

These brownies are perfect with:

• A scoop of vanilla ice cream
• Fresh raspberries or strawberries
• Whipped cream
• A glass of cold milk
• Hot coffee or espresso

How To Store Zucchini Brownies

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Store in the fridge for up to 5 days if frosted.

Freeze: Freeze unfrosted brownies for up to 2 months. Wrap tightly and thaw before serving.

Zucchini Brownies Nutrition Facts

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

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Will the brownies taste like zucchini?
No, the zucchini adds moisture but is undetectable in flavor.

Can I use applesauce instead of oil?
Yes, substitute up to half the oil with applesauce for a lighter version.

What’s the best way to grate zucchini?
Use the fine side of a box grater to get a soft texture that blends easily.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase the baking time slightly.

Try More Recipes:

• Pioneer Woman Zucchini Cake
• Fig and Date Energy Balls
• Fig Basque Cheesecake