Ingredients:

  • ¾ cup (95g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) grated zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of the box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. Preheat your oven to 350°F (175°C).
  3. In a large bowl, whisk together the melted butter and sugar until combined.
  4. Beat in the egg and vanilla extract, then fold in the squeezed zucchini.
  5. Sift the flour, cocoa powder, baking soda, and salt directly into the bowl, stirring with a spatula until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Line a 9x9 inch pan with parchment paper. Spread the batter evenly, smoothing the top with a spatula.
  8. Bake for 25–30 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow brownies to cool in the pan for 30 minutes before slicing.