Ingredients:

  • 2 cups grated zucchini (250g)
  • 1/2 cup unsalted butter, melted (115g)
  • 3/4 cup coconut sugar (150g)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup unsweetened cocoa powder (45g)
  • 1/2 cup all-purpose flour (65g)
  • 1/2 tsp baking powder (2g)
  • 1/4 tsp salt (1.5g)
  • 3/4 cup semi-sweet chocolate chips (130g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. Finely grate the zucchini using a box grater. Do not squeeze the water out.
  3. In a large bowl, whisk together the melted butter and coconut sugar until smooth.
  4. Stir in the egg and vanilla extract until the mixture looks glossy.
  5. Sift in the cocoa powder, flour, baking powder, and salt. Use a spatula to fold the dry ingredients into the wet until just combined.
  6. Fold in the grated zucchini and chocolate chips until the batter is a thick, dark mahogany color.
  7. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  8. Bake for 25–28 minutes. Remove from the oven when the edges are set and pulling away from the sides, but the center still has a slight, soft jiggle.