Ingredients:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg (approx. 50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) finely grated zucchini, squeezed slightly of excess water
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (85g) chopped walnuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides for easy lifting. Grate the zucchini using the smallest holes on your grater; if the zucchini is exceptionally watery, press it lightly with a paper towel.
  2. In a large bowl, whisk together the melted butter and sugar until smooth. Beat in the egg and vanilla extract until the mixture looks glossy. Stir in the grated zucchini until evenly distributed.
  3. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients. Using a spatula, gently fold the mixture together—stop the moment you no longer see streaks of white flour. Fold in the chocolate chips and optional nuts.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22-25 minutes until the edges are set and slightly pulling away from the sides, but the center still has a very slight wobble when shaken.