Chocolate Zucchini Brownies for 12

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
2. Finely grate the zucchini, place the shreds in a clean kitchen towel, and squeeze firmly to remove as much liquid as possible until it feels like a damp ball of cotton.
3. In a large mixing bowl, whisk together the almond butter, maple syrup, egg, and vanilla extract until the mixture is velvety and smooth.
4. Sift in the cocoa powder, salt, and baking soda. Fold gently with a spatula until no brown streaks remain.
5. Stir in the squeezed zucchini and dark chocolate chips until evenly distributed.
6. Spread the batter evenly into the prepared pan and bake for 28–32 minutes, until the edges are set and the center is slightly jiggly.
7. Remove from the oven and let the brownies cool completely in the pan for 30 minutes before slicing into 12 squares.