Ingredients:

• 2 tsp ground flaxseed (Natural Life)
• 5 tsp water
• 1 ¼ cups all-purpose flour
• 1 cup brown sugar (Natural Life)
• ⅔ cup cocoa powder
• 1 tsp baking powder (Natural Life)
• ½ tsp sea salt
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups grated zucchini, don’t drain or squeeze
• ½ cup dark chocolate chips, plus more for topping
• Sea salt, optional, for sprinkling

Instructions:

• Preheat the oven to 170°C.
• In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
• In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
• 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.
• 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 to 50 minutes, or until the brownies are set.
• Let cool for at least an hour before slicing.