- ½ Cup Coconut oil
- 3/4 Cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 ¾ Cups Flour
- ½ Cup of Cocoa powder
- 1 ½ teaspoon Baking powder
- 2 Cups Shredded zucchini, patted dry
- 1 Cup Chocolate chips
- ¼–⅓ Non-dairy milk
Pre-heat the oven to 375°F.
Whisk the coconut oil, brown sugar and vanilla extract together in a large bowl until smooth.
Melt the chocolate chips in a microwave-safe bowl into the microwave for 30 seconds. Check if it needs a few more seconds controlling it every 10 seconds for it not to burn. Add melted chocolate to the previous bowl. Stir to combine.
Add cocoa powder and baking powder and stir again. Then add the flour little by little until everything is well combined. At this point, it will be dry.
Add shredded zucchini and stir very well. Once everything is combine add the non-dairy milk. Between ¼ to ⅓ cup should be enough to have a moist but not light batter.
Line a baking tray (8’’x12’’) with parchment paper.
Spread the batter into the pan.
Bake for about 30 minutes or until a toothpick it comes out clean.