1/2teaspooninstant espresso coffeeoptional but highly recommended
3/4cupsemi-sweet chocolate chips
1 1/2cupsgrated zucchiniabout 1 large zucchini
1cupmashed bananasabout 1 large banana
Preheat oven to 350° Fahrenheit.
Prepare an 8×8″ baking pan by lightly spraying with baking spray or greasing with butter (I used coconut oil spray). Line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, brown and granulated sugars, baking powder, baking soda, salt and espresso powder (if using). Stir in quinoa and chocolate chips.
In a separate mixing bowl, mix the grated zucchini, mashed banana, egg and vanilla until well blended. Mix the zucchini-banana and egg mixture into the flour and quinoa mixture until blended.
Pour into prepared brownie pan and spread evenly.
Bake for about 45 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool for at least 15 minutes in the pan, then transfer the brownies with the parchment paper onto a wire rack to cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.