Ingredients:

  • 1 cup (120g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel or cheesecloth and twist tightly over the sink to expel as much liquid as possible until the zucchini is damp, not dripping.
  2. Whisk together the melted butter and sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  4. Fold in the squeezed zucchini and semi-sweet chocolate chips.
  5. Pour the batter into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are set and the center has a slight, soft jiggle.
  6. Remove from oven and let the brownies cool completely in the pan to allow the fudgy structure to set.