Fudgy Cocoa Zucchini Brownies

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal.
2. Finely shred the zucchini. Place the shreds in a clean kitchen towel or nut milk bag and squeeze firmly over the sink until all excess liquid is removed.
3. In a large mixing bowl, whisk the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is glossy.
4. Sift the all-purpose flour, cocoa powder, baking soda, and salt into the wet ingredients. Fold gently with a rubber spatula until just combined, taking care not to overmix.
5. Fold in the squeezed dry zucchini, semi-sweet chocolate chips, and chopped walnuts.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
8. Remove from the oven and allow the brownies to cool completely in the pan for 45 minutes before lifting them out by the parchment paper and slicing into 24 squares.