Place zucchini in a colander while you are getting other ingredients ready.
Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
Add flour and mix gently until combined.
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. If centre is too jiggly bake a bit more – ovens vary.
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.
Ingredients
Directions
Place zucchini in a colander while you are getting other ingredients ready.
Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
Add flour and mix gently until combined.
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. If centre is too jiggly bake a bit more – ovens vary.
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.
