Zucchini Brownies with Almond Flour

Instructions:

1. Grate the zucchini using the fine side of your grater. Place the shreds into a clean kitchen towel or nut milk bag and squeeze firmly over the sink until no more liquid drips out. Note: This prevents the Zucchini Brownies from becoming soggy.
2. In a large bowl, whisk together the maple syrup, melted coconut oil, eggs, and vanilla. Do this until the mixture is smooth and the coconut oil is fully integrated.
3. Stir in the squeezed zucchini shreds. You should smell the vanilla and sweet syrup as you mix them in.
4. Fold in the almond flour, cocoa powder, baking soda, and salt. Stir until just combined, being careful not to overmix.
5. Gently fold in the dark chocolate chips. The batter should be thick and glossy.
6. Pour the batter into a parchment lined 8x8 inch pan. Use your spatula to smooth the top into even corners.
7. Bake at 350°F (175°C) for 22–25 minutes. Watch for the edges to set and a slight wobble in the center.
8. Remove from the oven immediately. The kitchen should smell like a decadent chocolate shop at this point.
9. Let the Zucchini Brownies cool completely in the pan for at least 30 minutes. This is when they finish setting.