Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (110g) unsalted butter, melted and cooled
  • 3/4 cup (150g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (120g) finely shredded zucchini, lightly pressed
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. Stir in the melted butter, coconut sugar, egg, and vanilla extract. Mix until the batter is smooth and glossy.
  4. Fold in the finely shredded zucchini using a rubber spatula.
  5. Let the batter rest for 10 minutes to allow the zucchini to integrate and the dry ingredients to hydrate.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Spread the batter into the prepared baking pan, smoothing the top with a spatula.
  8. Bake for 25–30 minutes, or until the edges are set and the center springs back lightly when pressed.
  9. Cool completely in the pan before lifting and slicing into 16 squares.