Ingredients:

  • 1 cup (110g) finely shredded zucchini, squeezed dry
  • 2 large eggs
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) superfine almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (90g) dark chocolate chips (dairy-free)

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together the squeezed zucchini, eggs, maple syrup, melted coconut oil, and vanilla until smooth and emulsified.
  4. Fold in the almond flour, cocoa powder, baking soda, and salt. Stir until no streaks of flour remain and the batter is glossy.
  5. Fold in the dark chocolate chips.
  6. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
  7. Bake for 25–30 minutes. A toothpick inserted in the center should come out with a few moist crumbs attached.
  8. Let the brownies cool completely in the pan for 30 minutes to set before slicing into 12 squares.