Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (225g) finely grated zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/4 cup (55g) melted chocolate
  • 2 tbsp (30ml) heavy cream or milk
  • 1 pinch (1g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan or line it with parchment paper for easy removal.
  2. Grate the zucchini using the finest side of the grater. Place it in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk the melted butter and sugar until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture looks glossy.
  5. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined; do not overmix.
  6. Fold in the grated zucchini and chocolate chips until evenly distributed throughout the dark batter.
  7. Spread the batter evenly into the prepared pan using a spatula.
  8. Bake for 25–30 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Remove from the oven and let cool for at least 15 minutes.