Ingredients:

  • 1 ½ cups (150g) finely grated zucchini, squeezed dry
  • 2 cups (192g) almond flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ cup (120ml) maple syrup
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) sea salt
  • ½ cup (85g) dark chocolate chips
  • 1 tbsp (15g) coconut oil, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with coconut oil or line it with parchment paper.
  2. Grate the zucchini using the smallest holes on your grater, then place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk the eggs, maple syrup, and vanilla extract until smooth.
  4. Stir in the squeezed zucchini until evenly distributed.
  5. Fold in the almond flour, cocoa powder, baking powder, and salt. Stir until the batter is a uniform chocolate color with no dry flour pockets.
  6. Fold in the dark chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes until the edges are set and have slightly pulled away from the pan, while the center remains slightly soft.
  9. Let the brownies cool completely in the pan for 20 minutes to allow the structure to firm up before slicing.