Back to Top
- 2 cups zucchini – grated
- 1/2 cup coconut oil, – melted and cooled, or very light olive oil or canola oil
- 1/2 cup pure maple syrup – (use the real deal! I prefer Grade B, which has a richer flavor)
- 2 large eggs – at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 ounces chopped dark chocolate – or 1 1/3 cups dark chocolate chips, 55% to 60% dark for a classic brownie taste; 70% dark for an intense, bittersweet chocolate taste
- Place a rack in the center of your oven and preheat the oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper so that you have a little hanging over the sides. Grease parchment paper a second time. Set aside.
- Grate the zucchini, then lightly pat a paper towel to remove some excess moisture. Do not dry the zucchini out completely.
- In a large mixing bowl, beat together the coconut oil, eggs, maple syrup, and vanilla. Add zucchini.
- In a separate bowl, combine flour, cocoa, salt, baking powder, cinnamon, and nutmeg. Stir to combine.
- Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips.
- Pour batter into prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out mostly clean but with a few crumbs still clinging too it. Let cool completely before removing from pan with the parchment paper handles…or take your chances.