Ingredients:

  • ¾ cup (95g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ tsp (2g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (110g) melted unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) finely shredded zucchini
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini using the smallest holes on a box grater to ensure it integrates fully into the batter.
  3. In a large bowl, whisk together the melted butter and granulated sugar until combined. Stir in the room temperature eggs and vanilla extract until the mixture is glossy.
  4. Sift the all-purpose flour, cocoa powder, baking powder, and salt directly into the wet ingredients. Stir with a spatula just until no streaks of flour remain.
  5. Gently fold in the finely shredded zucchini and semi-sweet chocolate chips until evenly distributed, being careful not to over-mix.
  6. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 30 minutes.
  7. Remove from the oven and allow the brownies to cool in the pan for 30 minutes before lifting them out via the parchment paper and slicing.