Ingredients:

  • 3/4 cup (65g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (115g) finely shredded zucchini
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) melted unsalted butter
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini using the fine side of a box grater. Do not squeeze out the moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no large lumps remain.
  4. In a large bowl, whisk together melted butter and sugar. Add eggs one at a time, then stir in vanilla extract and shredded zucchini.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as flour streaks disappear to avoid a cakey texture.
  6. Fold in the semi-sweet chocolate chips and chopped walnuts.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 25–30 minutes.
  9. Allow the brownies to cool completely in the pan for 1 hour to ensure the fudge set before slicing.