Zucchini Brownies

Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl!

 Makes: 16 Brownies
Ingredients:
1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree. Alternatively blend in a food processor). 6 tablespoons butter or ghee, melted 2 tablespoons coconut oil, measured in melted state 1 large egg ½ cup coconut sugar 1 tablespoon pure vanilla extract ¾ cup organic peanut flour ⅓ cup unsweetened cocoa powder 1 teaspoon aluminium-free baking powder ¼ teaspoon sea salt 4 squares dark chocolate of choice, cut into pieces .

 Instructions:
Preheat oven to 176°C | 350°F. Line a 8x8" baking pan with baking/parchment paper, or lightly grease with oil spray. Set aside. In a medium bowl, whisk together the zucchini, butter/ghee, oil, egg, sugar and vanilla until well combined. Add the dry ingredients; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top. Bake for 30 minutes or until the brownies spring back when gently touched. Allow to cool completely; cut into squares and chill to semi-set. If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.