¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)
½ cup unsweetened cocoa powder
½ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon cinnamon
1 ½ cups (12 ounces) semi-sweet or dark chocolate chips
Preheat oven to 350 degrees and grease an 8 inch square baking pan.
Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
Pour the batter into your prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely
Adapted from A Dash of Sash. MAKE IT DAIRY FREE: Use your favorite dairy-free chocolate chips instead of regular chocolate chips! PREPARATION TIPS: I have tried making these brownies with agave nectar instead of honey, but they tasted bittersweet. Honey is best.