Ingredients:

  • 1.5 cups almond flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 cup melted coconut oil
  • 0.5 cup pure maple syrup
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 0.5 cup dark chocolate chips
  • 0.25 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Grate the zucchini using the fine side of the grater, then place shreds in a kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
  4. Stir in the melted coconut oil, maple syrup, egg, and vanilla until the batter is smooth and glossy.
  5. Fold in the squeezed zucchini until evenly distributed.
  6. Gently fold in the dark chocolate chips and chopped walnuts.
  7. Spread the batter into the prepared pan and bake for 25–30 minutes until the edges are set but the center has a slight wobble.
  8. Allow brownies to cool completely in the pan, then refrigerate for at least 2 hours to set the fudgy texture.