1 cup whole wheat flour or substitute for almond meal
Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 190c and line 20cm x 20xm baking dish with unbleached parchment paper.
In a large bowl, add egg, oil, maple syrup (or mashed banana) and pure vanilla extract; whisk to combine. Add cacao powder (or Vanilla Happy), baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares.
Store: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week. Freeze for up to 3 – 4 months.