Ingredients:

  • 2 cups finely grated zucchini, undrained (approx. 300g)
  • 1.5 tsp pure vanilla extract
  • 0.25 cup neutral oil, such as avocado or light olive oil
  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 0.5 cup unsweetened Dutch-process cocoa powder (45g)
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the fine holes of a box grater until you have 2 packed cups (300g). Do not squeeze or drain the liquid; this moisture is essential for the batter.
  3. In a large bowl, whisk the undrained zucchini, neutral oil, and vanilla extract until combined.
  4. Sift the Dutch process cocoa powder into the wet mixture and stir well. Wait 2 minutes until the cocoa fully hydrates and the mixture looks dark and glossy.
  5. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and sea salt.
  6. Add the dry ingredients to the wet. Stir with a spatula until no white streaks remain. The batter will be very thick and shaggy at first, but keep stirring; the sugar will draw more moisture out of the zucchini as you work.
  7. Stir in the chocolate chips, reserving a small handful to sprinkle on top if desired.
  8. Spread the batter evenly into the prepared baking pan. Bake for 30 minutes, or until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Allow brownies to cool completely in the pan for at least 15 minutes before lifting out by the parchment paper and slicing into 16 squares.