Ingredients:

  • 2 cups (200g) almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (120g) finely shredded zucchini (squeezed dry)
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/2 cup (115g) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) dark chocolate chips
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Grate the zucchini using the finest holes on your grater. Place the shreds into a cheesecloth or paper towel and squeeze firmly until no more liquid escapes.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no large clumps remain.
  3. Stir in the maple syrup, applesauce, egg, and vanilla extract. Fold in the squeezed zucchini until the batter is a uniform, dark chocolate hue.
  4. Gently fold in the dark chocolate chips and walnuts. Spread the batter evenly into a lined 8x8 inch baking pan.
  5. Bake at 350°F (175°C) for 22–25 minutes until the edges are set and the center has a very slight jiggle.
  6. Allow the brownies to cool completely in the pan, then transfer to the refrigerator for at least 2 hours to set the texture.