Zucchini Brownies

Okay, hear me out. I swear you can’t taste the zucchini in these brownies. They are however, moist and fudgey, and not as dense as regular brownies!

Ingredients:

• 1 1/4 cups all-purpose flour

• 1/2 cup brown sugar

• 2/3 cup cocoa powder, sifted

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup melted coconut oil

• 1 tsp vanilla extract

• 1 egg

• 2 cups grated zucchini, lightly drained

• 1/4 cup dark chocolate chips

• Flaky sea salt, optional, for sprinkling on top

Method:

1. Preheat the oven to 325°F. Grease an 8 x 8-inch baking dish and line it with parchment paper.

2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

3. In a large bowl, whisk together the coconut oil, vanilla, and egg. Stir in the zucchini.

4. Add the dry ingredients to the zucchini mixture and stir to combine as best you can. Let rest for 1 minute and stir again. The mixture will be thick and dry at first, but it will become smoother and wetter as the zucchini releases moisture into the batter. Stir until there are no dry areas remaining, then fold in the chocolate chips.

5. Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle with more chocolate chips and flaky sea salt, if using. Bake for 45 minutes.

6. Let cool for at least an hour before slicing.

Right before it goes in the oven.

(No limit on chocolate chips!)