1–1/4 cups flour
1/2 cup cocoa powder
1 tsp baking powder
pinch of salt
1–1/4 cups granulated sugar
3/4 cup finely shredded zucchini
1/2 cup oil
1 tsp vanilla
1 can (14 oz) full fat coconut milk
2 cups dairy-free semisweet chocolate chips
Grease an 8×8 square baking pan or line with parchment paper. Preheat oven to 350 F (180 C).
•In a large mixing bowl, combine flour, cocoa, baking powder and salt and whisk to combine.
•In a separate mixing bowl, combine sugar, oil, zucchini and vanilla. Stir to combine.
•Add zucchini mixture to dry ingredients and stir to form a thick dough. You may want to use your hands!Press into the prepared baking pan and smooth out the top.
•Bake 30 minutes, then remove from oven and cool completely.
•Meanwhile, in a pot on medium heat, combine the coconut milk and chocolate chips until melted and combined smoothly.
•Remove from heat and let cool until brownies are completely cooled.Pour ganache overtop of brownies and smooth into a thin layer. And refrigerate for an hour ! Slice and enjoy