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 (115g) unsalted butter, melted and cooled
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (130g) zucchini, finely shredded and squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible until you have a dense ball of zucchini pulp.
  2. Whisk the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until the mixture looks glossy.
  3. Sift in the flour, cocoa powder, baking soda, and salt, stirring until just combined.
  4. Fold in the squeezed zucchini and half of the chocolate chips using a spatula.
  5. Spread the batter into a lined 8x8 inch baking pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the surface.
  6. Bake at 350°F (175°C) for 22–25 minutes until the edges are set but the center still has a slight jiggle. Let cool completely in the pan before slicing.