Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) coconut sugar
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (115g) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (140g) finely shredded zucchini
  • 3/4 cup (130g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch pan and line it with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted oil, eggs, sugar, and vanilla in a large bowl. Stir until the mixture is smooth and silky.
  3. Stir in the shredded zucchini. Make sure the green bits are evenly distributed so every bite is the same.
  4. Sift in the flour, cocoa powder, baking soda, and salt. Fold gently with a spatula until just combined. Note: overmixing creates too much gluten, making them tough.
  5. Fold in the dark chocolate chips last.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25-30 minutes until a toothpick in the center has a few moist crumbs.
  8. Remove from the oven when the edges are set and the top has a slight crackle.
  9. Allow the Zucchini Brownies to cool in the pan for at least 20 minutes before lifting them out.