1/2 cup vegetable oil
1 1/2 cups (300g) granulated sugar
1 tablespoon vanilla extract
2 cups cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
3 cups finely grated zucchini DO NOT DRAIN
1 1/4 cups dairy mill or semi sweet chocolate chunks. I used Nestle chocolate and Arnotts Mint Slice cookies.
Preheat oven to 180° and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.