In a big bowl, whisk coconut oil, brown sugar, and vanilla extract.
Place the chocolate chips in a microwave-safe bowl into the microwave for 30 seconds. Check if they need a few more seconds, and microwave in 10-20 second increments, until melted. Add melted chocolate to the previous bowl. Stir to combine.
Add cocoa powder and baking powder and stir again. Then add all-purpose flour little by little until everything is well combined. At this point, it will be dry.
Add shredded zucchini and stir very well. Once everything is combined, add the milk. Between ¼ to ⅓ cup should be enough to have a moist, but not too wet batter.
Line a baking tray (8’’x12’’) with parchment paper. Spread the batter evenly onto the parchment paper.
Bake the brownies for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for at least 10 minutes, slice into 12 pieces, and enjoy! Try these warm with ice cream, or a drizzle of chocolate sauce.
*Use vegan chocolate chips and non-dairy milk, if preferred.