Ingredients:

  • 2 cups (220g) finely grated zucchini (squeezed dry)
  • 1 cup (115g) superfine almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 2 large (100g) eggs
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (90g) dark chocolate chips (70% cacao)
  • 1 tsp (2g) espresso powder

Instructions:

  1. Grate the zucchini using the fine side of a box grater.
  2. Place the shredded zucchini in a cheesecloth or kitchen towel. Twist and squeeze with maximum force over the sink until no more liquid drops to prevent a soggy texture.
  3. In a large bowl, beat the eggs, maple syrup, melted coconut oil, and vanilla until the mixture is smooth and slightly aerated.
  4. Stir in the squeezed, dry zucchini until evenly distributed.
  5. Sift in the almond flour, cocoa powder, baking soda, salt, and espresso powder. Fold gently with a spatula until no streaks of flour remain.
  6. Fold in the dark chocolate chips.
  7. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  8. Pour batter into the pan, smooth the top, and bake at 350°F (175°C) for 25–30 minutes.
  9. Remove from the oven when the edges are set and slightly pulling away from the sides, but the center still has a very slight wobble.
  10. Let the brownies cool completely in the pan for at least 30 minutes to allow the structure to set.