Ingredients:

  • 2 cups zucchini (approx. 300g), finely grated and lightly patted dry
  • 0.5 cup coconut oil (110g), melted and cooled
  • 0.5 cup maple syrup (160g)
  • 1 tablespoon vanilla extract
  • 1 large egg (room temperature)
  • 1.5 cups whole wheat pastry flour (190g)
  • 0.5 cup Dutch-processed cocoa powder (45g)
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 1 teaspoon instant espresso powder
  • 0.75 cup dark chocolate chips (130g), divided

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place the shreds between paper towels and press gently to remove excess dripping water, leaving enough moisture to ensure a fudgy texture.
  3. In a large mixing bowl, whisk together the grated zucchini, melted coconut oil, maple syrup, vanilla extract, and egg until well combined.
  4. Sift in the whole wheat pastry flour, Dutch-processed cocoa powder, baking soda, sea salt, and instant espresso powder. Gently fold the dry ingredients into the wet until just combined.
  5. Fold in half of the dark chocolate chips into the batter.
  6. Spread the batter evenly into the prepared baking pan and sprinkle the remaining chocolate chips on top.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Allow the brownies to cool completely in the pan before slicing into 16 squares to let the fudge-like structure set.