Preheat your oven to 375°F and line a 9x9 inch baking dish with parchment paper. While the oven heats, place your shredded zucchini in a fine-mesh colander and gently squeeze out excess moisture using your hands or a clean kitchen towel—this prevents the brownies from becoming too wet and dense. I find that really pressing out that moisture makes a huge difference in the final texture.

In a large mixing bowl, whisk together the room temperature egg, melted coconut oil, maple syrup, and vanilla extract until well combined and slightly emulsified. This base creates a rich, moist foundation for the brownies and ensures even distribution of fats throughout the batter.

Add the cocoa powder, espresso powder, baking soda, and sea salt to the wet mixture from Step 2. Stir vigorously until no dry cocoa streaks remain and the espresso powder is fully incorporated—this will deepen the chocolate flavor and add subtle complexity. The espresso won't make the brownies taste like coffee; instead, it amplifies the chocolate notes beautifully.

Stir the squeezed zucchini from Step 1 into the chocolate mixture until evenly distributed, then gently fold in the all-purpose flour until just combined—don't overmix, as this can develop too much gluten and make the brownies tough. The zucchini adds moisture and nutrients while staying virtually undetectable in the final product.

Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 25-28 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs—the brownies will continue to set slightly as they cool, so avoid overbaking.

Remove the brownies from the oven and let them cool in the baking dish for at least one hour before cutting into squares. This resting time allows the structure to fully set and makes clean cuts possible—rushing this step will result in crumbly, difficult-to-slice brownies.