Zucchini Brownies with Almond Butter

Instructions:

1. Grate the zucchini using the finest holes of a box grater. Place the shreds into a cheesecloth or clean kitchen towel and squeeze firmly to remove as much liquid as possible.
2. In a large bowl, stir together the almond butter, maple syrup, and vanilla extract until smooth.
3. Sift in the cocoa powder, baking powder, and salt, stirring until a thick, dark paste forms.
4. Fold in the squeezed zucchini shreds until evenly distributed.
5. Gently stir in the dark chocolate chips and crushed walnuts.
6. Line an 8x8 inch baking pan with parchment paper and spread the batter evenly, smoothing the top with a spatula.
7. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the brownies to cool and chill in the refrigerator for 1 hour for maximum fudginess.