Ingredients:

  • 1.5 cups (150g) finely grated zucchini (squeezed of excess moisture)
  • 0.5 cup (120ml) neutral oil
  • 1 cup (200g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.5 tsp (2g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.25 tsp (1.5g) fine sea salt

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, whisk together the oil, sugar, and vanilla until smooth, then stir in the squeezed zucchini.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Fold the dry ingredients into the wet mixture using a spatula until just combined, stopping as soon as no streaks of flour remain.
  5. Pour the batter into a parchment-lined 8x8 inch baking pan and smooth the top.
  6. Bake at 350°F (175°C) for 25–30 minutes until the edges are firm and slightly pulled away from the sides, but the center still has a slight, springy wobble.