Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (150g) finely shredded zucchini, squeezed dry
  • 1/2 cup (65g) Dutch-process cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (90g) dark chocolate chips

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 a box grater, then place it in a clean kitchen towel and squeeze firmly to remove all excess water.
  3. In a large bowl, whisk the melted butter and coconut sugar until smooth. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  4. Fold the squeezed zucchini into the wet mixture until evenly distributed.
  5. Sift in the cocoa powder, flour, baking powder, and salt. Gently fold the ingredients together with a spatula until no streaks of flour remain; do not overmix.
  6. Gently stir in the dark chocolate chips.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes.