Skip to Content

Pioneer Woman Zucchini Brownies

These Pioneer Woman’s Zucchini Brownies are the best you’ll ever make. They’re also one of the healthiest desserts you can make. They are gluten-free, paleo, highly fudgy, and delicious. Sweetened only with pure maple syrup, coconut sugar, and your favorite chocolate chips. To make them seem even more magnificent, sprinkle some fine sea salt on top.

Pioneer Woman Zucchini Brownies
Pioneer Woman Zucchini Brownies

Pioneer Woman Zucchini Brownies Ingredients

These zucchini brownies are naturally sweetened and free of both added sugar and dairy. They pack a lot of nutritional punch! The fudgy texture in this recipe is produced not with butter but with nutrient-rich tahini, a touch of coconut oil, and shredded zucchini. These paleo brownies may seem strange, but don’t let that fool you; they have a wonderful flavor. The ingredients you’ll need are as follows:

  • Zucchini. Basically, summer is zucchini time. The brownies are getting the veggie treatment. Do it now.
  • Tahini. My one true love, if you will. I’m here to convert you to the tahini cause if you aren’t already. Since it has a little bitterness and earthy flavor, it goes wonderfully with chocolate. It’s the perfect accompaniment to these brownies.
  • Pure Maple Syrup. In comparison to honey, the flavor of pure maple syrup isn’t overpowering in baked items, which is why I love using it. It’s healthy since it comes from trees. When it comes to sugar substitutes, what more could you ask for than something that comes from nature?
  • Coconut Sugar. These brownies have a great taste because of the caramel undertones that result from using coconut sugar. It is a pure and natural sweetener, like maple syrup. Yes, you’ll need both for this dish.
  • Coconut Flour. These brownies’ ideal fudgy texture may be maintained with just 2 tablespoons of coconut flour.
  • Cacao Powder. Cacao powder, which is less processed yet tastes the same as cocoa powder, has become my go-to substitute in the kitchen. Cacao powder has 25% magnesium, 10% iron, and 18% fiber per serving. Usually, I’ll buy this particular brand. If you don’t have cacao powder, use a good-quality unsweetened cocoa powder.
  • Coconut Oil. The entire recipe calls for only two teaspoons of coconut oil.
  • Chocolate Chips. These brownies are even better when chocolate chips are included. Use dairy-free chocolate chips if you wish to avoid dairy in these (such as the enjoy life brand).

How To Shred Zucchini?

To prepare uniformly sized zucchini for Zucchini Brownies, trim the ends and rub them on the shredding side of a box grater. In addition to using a grater, the shredder blade of a food processor may be used to shred zucchini very rapidly.

Do I Need To Peel Zucchini Before Shredding It?

It may be tempting to peel the zucchini before using it, but resist the urge! The zucchini in the Zucchini Brownies disappears into the batter, so there’s no need to peel it. Don’t leave the zucchini chunks; I, for one, like zucchini in my Zucchini Brownies, but I’d rather not see them.

How To Make Pioneer Woman Zucchini Brownies

  • Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper and coat it with nonstick cooking spray.
  • To begin, measure out 1 heaping cup of shredded zucchini, then place it in a paper towel or cheesecloth and press out all of the moisture/water. This is really crucial!
  • Stir in the egg, tahini, maple syrup, coconut sugar, and vanilla until smooth. Gently fold in the chocolate powder until completely absorbed.
  • Then stir in the coconut flour, baking soda, salt, and melted coconut oil. Stir until well blended. Mix in the chocolate chips (and walnuts if you are using them).
  • Pour into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the middle emerges with just crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
  • Allow it to totally cool. This will be difficult, but it is the only way to ensure that the bars stick precisely together since they will be moist.
  • When you’re ready for the chocolate drizzle, in a small microwave-safe dish, combine 2 tablespoons of chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each until the chocolate is completely melted.
  • Pour over zucchini brownies. Sprinkle with pricey sea salt (believe me, it’s delicious!). Cut the dough into 16 squares.

What To Serve Zucchini Brownies?

Serve the Zucchini Brownies with a scoop of ice cream, some toasted hazelnuts, and some raspberry sauce. If you don’t have raspberry sauce on hand, feel free to use any other flavorful sauce, like caramel! Use walnuts, pecans, almonds, or any other sort of nut you choose.

Recipe Variations

If you don’t have any of the ingredients needed to make these zucchini brownies, the following are some options for replacements that you may try.

  • Feel free to substitute almond butter, sunflower seed butter, or cashew butter for the tahini in any recipe that calls for it. Because it alters the flavor, peanut butter is not an ingredient that I would suggest. Tahini, on the other hand, is highly recommended, and I have only tried testing the recipe using tahini.
  • If you prefer brown sugar instead of coconut sugar, feel free to use it in this recipe.
  • You may substitute oat flour for coconut flour if you do not have any on hand (gluten-free if desired).
  • Feel free to swap melted vegan butter or normal butter.
Pioneer Woman Zucchini Brownies
Pioneer Woman Zucchini Brownies

How To Store Zucchini Brownies?

  • In The Fridge. Whether you are cooking these healthy zucchini brownies ahead of time or you just have leftovers, you can store them in the refrigerator for up to a week if you cover them or place them in a container that is airtight and airtight. Straight from the refrigerator, they retain their delightful fudgy texture and flavor.
  • In The Freezer. These gluten-free zucchini brownies may be frozen for later use. Put them in a container that can seal well and store them in the freezer for up to two months. In addition to that, I would suggest using parchment or wax paper to separate the individual bars. When you are ready to consume the brownies, first allow them to defrost in the refrigerator, as was mentioned above, and then bring them to room temperature.

Recipe Tips

  • To achieve a finer texture in your zucchini shreds, grate the vegetable on the finer side of your grater. No one will ever know that there is a hidden serving of vegetables in their brownies!
  • To extract as much of the surplus liquid as you can from the shredded zucchini, give it as much of a squeeze as you can.
  • Before you drain the moisture out of the shreds, measure the shreds.
  • Feel free to grate a lot of zucchini and store it in the freezer for later use.

Try More Recipes:

Pioneer Woman Zucchini Brownies Nutrition Facts

Amount Per Serving

  • Calories 159
  • Total Fat 7.2g
  • Saturated Fat 0.8g
  • Cholesterol 16mg
  • Sodium 186mg
  • Potassium 118mg
  • Total Carbohydrate 23g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 2g
  • Vitamin A 2%
  • Vitamin C 5%
  • Calcium 1%
  • Iron 5%

Nutrition Facts Source: Source

Pioneer Woman Zucchini Brownies

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:16 servingsCalories:159 kcal Best Season:Available

Description

These Pioneer Woman’s Zucchini Brownies are the best you’ll ever make. They’re also one of the healthiest desserts you can make. They are gluten-free, paleo, highly fudgy, and delicious. Sweetened only with pure maple syrup, coconut sugar, and your favorite chocolate chips. To make them seem even more magnificent, sprinkle some fine sea salt on top.

Ingredients

  • For the topping

Instructions

  1. Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper and coat it with nonstick cooking spray.
  2. To begin, measure out 1 heaping cup of shredded zucchini, then place it in a paper towel or cheesecloth and press out all of the moisture/water. This is really crucial!
  3. Stir in the egg, tahini, maple syrup, coconut sugar, and vanilla until smooth. Gently fold in the chocolate powder until completely absorbed.
  4. Then stir in the coconut flour, baking soda, salt, and melted coconut oil. Stir until well blended. Mix in the chocolate chips (and walnuts if you are using them).
  5. Pour into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the middle emerges with just crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
  6. Allow it to totally cool. This will be difficult, but it is the only way to ensure that the bars stick precisely together since they will be moist.
  7. When you’re ready for the chocolate drizzle, in a small microwave-safe dish, combine 2 tablespoons of chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each until the chocolate is completely melted.
  8. Pour over zucchini brownies. Sprinkle with pricey sea salt (believe me, it’s delicious!). Cut the dough into 16 squares.

Notes

  • To achieve a finer texture in your zucchini shreds, grate the vegetable on the finer side of your grater. No one will ever know that there is a hidden serving of vegetables in their brownies!
  • To extract as much of the surplus liquid as you can from the shredded zucchini, give it as much of a squeeze as you can.
  • Before you drain the moisture out of the shreds, measure the shreds.
  • Feel free to grate a lot of zucchini and store it in the freezer for later use.
Keywords:Pioneer Woman Zucchini Brownies, Zucchini Brownies
Nutrition Facts

Servings 16


Amount Per Serving
Calories 159
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 0.8g4%
Cholesterol 16mg6%
Sodium 186mg8%
Potassium 118mg4%
Total Carbohydrate 23g8%
Dietary Fiber 1g4%
Sugars 13g
Protein 2g4%

Vitamin A 2%
Vitamin C 5%
Calcium 1%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.