Ingredients:

  • ¾ cup (65g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ tsp (3g) baking powder
  • ½ tsp (3g) salt
  • 1 ½ cups (170g) grated zucchini, squeezed dry
  • ½ cup (115g) melted coconut oil or unsalted butter
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • ½ cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel or paper towel and squeeze firmly over the sink to remove excess moisture.
  2. Whisk the cocoa powder, flour, sugar, baking powder, and salt in a large bowl.
  3. Stir in the melted oil (or butter), eggs, and vanilla extract until the mixture is smooth.
  4. Fold in the squeezed zucchini and semi-sweet chocolate chips using a spatula until no dry pockets of flour remain.
  5. Spread the batter evenly into a parchment-lined 8x8 inch baking pan.
  6. Bake at 350°F (175°C) for 30–35 minutes, or until the edges are set and the center is still slightly jiggly.
  7. Allow the brownies to cool completely in the pan to let the structure solidify before slicing.