1. Preheat oven to 350F. Line 8x8 pan with parchment paper (makes for easier removal) and set aside.
2. In a large bowl using whisk or paddle attachment of stand mixer, combine almond butter, maple syrup and applesauce. Add in coconut oil, egg and vanilla until smooth.
3. Add unsweetened coconut powder, salt and baking soda, mixing on low speed or stirring gently with spatula until combined.
4. Fold in shredded zucchini (water should be squeezed out already) and chocolate chips into brownie batter.
5. Transfer batter into prepared pan. Bake brownies for 30-35 minutes, until edges are slightly raised and middle appears done.
6. Allow brownies to cool in pan for 15 minutes at room temperature before transferring to fridge to chill for 1 hour.
7. After the brownies have chilled, make the ganache: in a small microwave-proof bowl combine almond butter, chocolate chips and coconut oil. Microwave in 10 second increments, stirring in between until fully melted.
8. Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to freezer and allow ganache to set – about 10 minutes.
9. Once ganache has set, remove brownies from pan and place on cutting board. Use large sharp knife to cut zucchini brownies into 16 servings. Tip for clean cuts: rinse and wipe knife between each cut.
*May sub honey or another liquid sweetener like agave. Use room temperature syrup and eggs to ensure even mixing of melted coconut oil. Coconut oil hardens when below a certain temperature.
**May sub avocado oil.
***Shred zucchini until you get a heaping half cup, then squeeze shredded zucchini between two paper towels, removing excess water. Shredded and squeezed zucchini should measure about 1 cup packed.
Zucchini Brownies keep best in fridge, up to 5 days. May also store tightly wrapped in freezer about 1 month.