Ingredients:

  • 1 cup finely grated zucchini, squeezed dry
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup superfine almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup dark chocolate chips
  • 1/4 cup crushed walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Grate the zucchini using the finest holes of a grater. Place the grated zucchini in a kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, stir together the melted coconut oil, maple syrup, egg, and vanilla until the mixture is smooth and emulsified.
  4. Sift in the cocoa powder, almond flour, baking soda, and salt. Fold the ingredients together with a spatula until no streaks of flour remain.
  5. Gently fold in the squeezed zucchini, dark chocolate chips, and crushed walnuts.
  6. Spread the batter evenly into the prepared pan and bake for 30 minutes.
  7. Allow the brownies to cool completely, then refrigerate for 2 hours to allow the fats to solidify and the texture to set into a fudge.