Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 cup (200g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1.5 cups (170g) finely grated zucchini
  • 0.5 cup (120ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (120ml) unsweetened almond milk
  • 0.5 cup (85g) vegan chocolate chips
  • 0.5 cup (90g) vegan semi-sweet chocolate chips
  • 0.25 cup (60ml) full-fat coconut milk

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, brown sugar, baking soda, and salt until no lumps remain.
  3. Stir in the melted coconut oil, vanilla extract, and unsweetened almond milk.
  4. Fold in the finely grated zucchini and the 0.5 cup of vegan chocolate chips. Mix until just combined; do not overmix.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Allow brownies to cool completely in the pan to let the structure set before slicing.
  8. Optional: Melt vegan semi-sweet chocolate chips with full-fat coconut milk to create a ganache and spread over the cooled brownies.