Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) finely grated zucchini, squeezed dry
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini using the fine side of the grater, then place it in a kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  4. Fold in the squeezed, finely grated zucchini until evenly distributed.
  5. Sift the cocoa powder, flour, baking powder, and salt directly into the wet mixture. Using a spatula, fold the ingredients together just until no streaks of flour remain.
  6. Stir in the chocolate chips until evenly distributed.
  7. Spread the batter evenly into the prepared pan and bake for 35–40 minutes, until edges are set and the center has a slight jiggle.
  8. Allow the brownies to cool completely in the pan for at least 30 minutes to let the fudgy structure set before slicing.