Ingredients

Zucchini

• 2 Cups Shredded Zucchini

Wet

• 1 Whole Egg
• 1/2 Cup Coconut Oil, Melted
• 1/2 Cup Maple Syrup
• 1 Teaspoon Pure Vanilla Extract

Dry

• 1/2 Cup Cocoa Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Flour

• 1 Cup Whole Wheat Flour

Directions

1. Preheat oven to 375° and line 8 x 8 baking dish with unbleached parchment paper.
2. In a large bowl, add wet ingredients and whisk to combine.
3. Add cacao powder, baking soda and salt; whisk until well mixed.
4. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
5. Add flour and mix gently until combined.
6. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean.
7. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.