• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch baking tray with parchment paper. You can also use a 9-inch x 9-inch square brownie pan, but the recipe will cook faster and the brownie will be thinner. Set aside.

Step 1: Prepare the flax egg

• In a small mixing bowl, stir 1 tablespoon of flax meal with 3 tablespoons of hot water. Set aside 15 minutes until gooey and an egg-like texture appears. Use in step 3 when the recipe calls for flaxseed egg.

Step 2: Prepare the grated zucchini

• Finely grate 2 large zucchinis, skin on, with their ends trimmed, with the thinner grater option on your hand grater, or using the thinner grating blade of your food processor.
• Bring all the grated zucchinis into the center of a clean towel. Gather the extremities of the towel and twist to encase the zucchini into the towel and form a ball.
• Twist as hard as you can until ALL the zucchini water is removed. This is extremely important or too much water will make the brownie too moist and fragile.
• Measure 1 cup of packed, drained, grated zucchinis and transfer into a large mixing bowl.

Step 3: make the brownie batter

• In the same mixing bowl, add runny peanut butter, flax egg (the one made in step 1), vanilla, maple syrup, and coconut sugar.
• Stir the ingredients together until consistent. It is liquid and shiny.
• Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.
• Now, stir in almond flour. The batter is getting thick and more difficult to stir. It is what you want.
• Transfer the brownie batter into the prepared baking pan.
• Bake for 30 minutes or until the top and sides are set, crackle, and a skewer inserted in the center of the brownie comes out clean or with few crumbs. Note that if you are using a wider pan, your brownie will bake faster. On the other side, a smaller pan will take longer to bake.
• Remove the pan from the oven and cool down in the pan for 12 minutes.
• Use a knife to loosen the sides of the brownies in the pan then use the parchment paper pieces to lift out the brownie from the pan to a cooling rack.
• Cool for 30 minutes, then, to make it easier to slice and to make it even fudgier, pop it 10 minutes in the fridge! I know it sounds left field, but this will set the brownie to perfection, slice without breaking, and the fudgy texture will be enhanced.
• Store in the fridge in an airtight box or ziplock bags or freeze individually. Defrost 3 hours before on a plate, on the counter at room temperature. Can be rewarmed in 2 minutes to serve lukewarm.