Heat your oven to 350°F and grease a 9x13 inch baking dish (or 8x8 if you prefer thicker brownies). While the oven preheats, finely shred the zucchini and toss it with salt in a colander or fine-mesh strainer. Let it sit for 10 minutes to release excess moisture—this is crucial for preventing wet, dense brownies. After 10 minutes, squeeze the zucchini firmly with your hands or press it against the strainer to remove as much liquid as possible.

In a large bowl, whisk together the melted and cooled coconut oil, honey, maple syrup, room temperature eggs, and vanilla extract until well combined and slightly emulsified. The combination of eggs, honey, and syrup creates a rich, moist base that works beautifully with einkorn's nutty flavor. Take your time whisking to incorporate air, which helps the brownies rise slightly and become tender rather than dense.

In a separate bowl, sift together the einkorn flour, cacao powder, baking soda, espresso powder, cinnamon, and salt. I like to sift the cacao powder separately first to remove any lumps, then combine everything—this ensures no bitter cacao clumps hide in your brownies. The espresso powder and cinnamon are subtle additions that deepen the chocolate flavor without being noticeable, which is exactly what you want here.

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold gently with a spatula until just combined—don't overmix, as this can make brownies tough. Fold in the squeezed zucchini and chocolate chips until evenly distributed throughout the batter. The zucchini adds moisture and subtle sweetness while staying hidden in the finished brownies.

Spread the batter evenly into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Einkorn flour absorbs liquids differently than all-purpose flour, so start checking at 28 minutes to avoid overbaking—the brownies will continue to set slightly as they cool.

Remove the brownies from the oven and let them cool in the baking dish for at least 20 minutes before cutting. This cooling time allows the crumb structure to set properly so they slice cleanly instead of crumbling. For the cleanest cuts, let them cool completely to room temperature, then refrigerate for 1-2 hours if you have time.