Ingredients:

110ml vegetable oil
250g granulated sugar
2 teaspoons vanilla extract
250g plain flour
65g unsweetened cocoa powder
1 ½ teaspoon baking soda
½ teaspoon salt
325g finely shredded courgette-don’t squeeze or drain
100g dark chocolate chips or chopped dark chocolate
55g pecans, roughly chopped (optional) – use walnuts if you haven’t any pecans

Method:

1. Preheat oven to 350°F/175C and line a 9×13″ (23x33cm) tray with baking paper (or grease with cooking spray).
2. Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined.
3. Stir in the flour, cocoa powder, baking soda, and salt. The mixture will be thick and quite dry but don’t panic, the courgette/zucchini will moisten it.
4. Gently stir in the shredded courgette. Do not use an electric mixer for this part.
5. Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter.
6. Gently fold in the chocolate chips and pecans/walnuts.
7. Pour the batter into the tray and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.
8. Allow the courgette brownies to cool completely in the tray before cutting into squares.