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, checking every 10 seconds to make sure it doesn't burn. 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 non-dairy milk. Between ¼ to ⅓ cup should be enough to have a moist—but not light—batter.
Line a baking tray (8’’x12’’) with baking paper.
Spread the batter onto the baking paper until everything is well covered.
Bake them for about 30 minutes or until an inserted toothpick comes out clean.
Let it cool for 10 minutes and enjoy! It makes 12 pieces.