Preheat oven to 350 degrees
In a double boiler* add the coconut oil, chocolate chips and melt until smooth. Stir in the vanilla and remove from heat.
In a medium bowl add in the coconut sugar, sea salt, cacao powder, arrowroot powder. Stir until combined.
Shred zucchini using a food processor or a box grater. You can remove the skin of the zucchini but that is only necessary if those you are serving these to may be freaked out at the sight of green specks in their brownies. 🙂
Place shredded zucchini and eggs in the bowl with the other ingredients and stir together. Slowly stir in the melted chocolate mixture until everything is combined. (If you want to eliminate any sign of zucchini use a food processor or high powered blender to mix the batter.)
Prepare a 8″ x 8″ baking dish by lining it with parchment paper.
Pour the batter into the prepared baking dish. If you want you can sprinkle the additional 1/2 cup of chocolate chips on top of the batter. Bake in the oven for 20-25 minutes.
Remove from oven and allow to cool completely before cutting.