2 cups zucchini, shredded and drained (1-2 zucchinis)
2 cups all-purpose flour
1 1/2 cups sugar
1 cup semisweet or dark chocolate chips, divided
1/2 cup (1 stick) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/4 cup water
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
3/4 teaspoon salt
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color. Mix in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
Gradually mix dry ingredients into the wet, mixing until just incorporated.
Fold in zucchini and 1/2 cup chocolate chips.
Batter should be thick and fudgy. If too dry, add water 1 tablespoon at a time, or until desired thickness is reached. (It should be like thick cookie dough.)
Spread batter into greased baking dish and top with remaining chocolate chips, then bake for 27-30 minutes, or until edges have pulled away from the pan and top is springy to the touch.
Remove from oven and let cool 10-15 minutes before slicing and serving. Enjoy!