Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (225g) finely grated zucchini, squeezed dry
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (90g) vegan semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of the box grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, coconut sugar, baking soda, and salt.
  3. Stir in the melted coconut oil, applesauce, vanilla, and squeezed zucchini. Fold the mixture until just combined—do not overmix.
  4. Gently fold in the vegan semi-sweet chocolate chips.
  5. Spread the batter evenly into a parchment-lined 8x8 inch baking pan.
  6. Bake at 350°F (175°C) for 30 minutes until the edges are set and slightly pulling away from the sides, while the center still has a slight jiggle.
  7. Let the brownies cool completely in the pan to allow the structure to firm up before slicing.