2 cups zucchini, finely shredded
1 large egg
1/2 cup coconut oil, melted
1/2 cup pure maple syrup, honey, or agave
1 tsp pure vanilla extract
1/2 cup cacao powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 cup whole wheat or spelt flour
Place zucchini in a colander and set aside.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract. Whisk to combine. Add cacao powder, baking soda and salt and blend until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, stir into the brownie mixture bowl. Add flour and mix gently until combined.
Transfer batter into a lined (with unbleached parchment paper) or greased 8 x 8 baking dish.
Bake at 375 degrees for 25-28 minutes or until the center is barely jiggly. Do not over bake as they will have more of a cake consistency if you do. A toothpick inserted has to come out somewhat not clean.
Remove from the oven and let cool for about an hour. Enjoy.