Yummyfull Coconut Flour Zucchini brownies (Gluten free, dairy free, soy free, corn free, grain free, refined-sugar free)

1/2 Cup Organic Coconut oil (or butter)
1 Cup cocoa powder
10 eggs
1 1/2 Cups of local organic Honey
1 tsp Gluten Free Pure Vanilla extract
1 Cup grated and drained zucchini ( you can easily double this amonut and its still delicious)
1 Cup Organic coconut flour
1/2 tsp Gluten Free baking soda
1 Cup (Gluten Free) Chocolate Chips

Peel off skin from 2 small or 1 large zucchini. Hand grate or puree, set aside on a tea towel to drain excess moisture, squeeze as much moisture out as you can.

Melt coconut oil over medium heat in a saucepan, add honey, turn off the heat and blend in cocoa powder until smooth.  Let this cool slightly.
In a separate bowl mix the eggs and vanilla, then add the cooled cocoa mixture. Stir in the coconut flour and baking soda until no longer lumpy then add the pureed or shredded zucchini and chocolate chips.

Bake in a pre-greased 8x13 baking pan or two smaller ones for 30-40 minutes at 325 degrees. they are done when you insert a knife or toothpick and it comes our fairly clean (try not to poke a chocolate chip). Allow to cool before cutting into squares.  It makes 24-30 normal sized  brownies or less if you do monster sized portions!

I wish I had a photo of the finished brownies, but they did disappeared really fast! We ate them with fresh berries and ice cream. :-)