Ingredients:

  • 1.5 cups (150g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) granulated sugar
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (170g) grated zucchini, squeezed dry
  • 0.75 cup (130g) semi-sweet chocolate chips
  • 0.25 cup (40g) semi-sweet chocolate chips
  • 1 pinch (1g) flaky sea salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the fine side of the grater. Place the shreds in a kitchen towel and squeeze firmly over the sink to remove as much excess water as possible.
  3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no clumps remain.
  4. Stir in the melted butter, eggs, and vanilla extract. Use a spatula to fold in the squeezed zucchini until evenly distributed.
  5. Gently fold in the 0.75 cup of chocolate chips until the batter is thick, dark, and glossy.
  6. Pour the batter into the prepared pan and top with the remaining chocolate chips and a pinch of flaky sea salt.
  7. Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the brownies to cool completely in the pan for 30 minutes before lifting them out by the parchment paper and slicing into 16 squares.