Zucchini Brownies with Almond Flour

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a little overhang for easy lifting.
2. Grate the zucchini finely. Place the shreds in a clean kitchen towel and squeeze firmly over the sink until most of the liquid is gone. Note: This prevents a soggy center.
3. In a large bowl, whisk together the cocoa powder, almond flour, baking soda, and sea salt.
4. In a separate bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
5. Fold the wet ingredients into the dry ingredients until just combined. Do not over mix.
6. Stir in the squeezed zucchini and dark chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25–30 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
9. Let the Zucchini Brownies cool completely in the pan. This is when the structure actually sets.