Preheat oven to 350 degrees F. Grease an 8x8” baking dish and set aside.
Trim off the stemmed end of the zucchini and shred in either a food processor or by hand. You’ll need 1 cup total.
If using a large food processor, you can simply add in the creamy peanut butter, apple sauce, raw honey, and vanilla extract. Use the mix option to combine. Otherwise, transfer zucchini to a mixing bowl and then mix in the wet ingredients.
Add the gluten free flour, cocao powder, baking soda and salt. Mix until combined.
Use a sharp knife to chop up 1 oz. of dark chocolate. Add it to the brownie batter and stir to incorporate.
Pour the batter into greased baking dish and place in the oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to completely cool.
Melt the remaining 1 oz of dark chocolate in the microwave. Spoon into one corner of a small sandwich bag and snip off the edge.
Drizzle the dark chocolate in a back and forth motion over the brownies.
Use a sharp knife to cut brownies into squares, cleaning the knife with a damp paper towel between cuts.
Store brownies in an airtight container for up to 3-4 days.
Do not squeeze the zucchini dry - it is what helps make these brownies more moist. This brownie recipe is more cake-like than chewy.