Start by preheating the oven to 180°C (356°F)

Grate the zucchinis without squeezing out the water.

Melt the dark chocolate in a saucepan over a bain-marie or in the microwave.

Stir with a spoon until well blended.

Whisk the eggs and sugar until light and fluffy.

Add the melted chocolate and stir.

Sift flour, instant coffee, salt and mix all.

Add the coarsely chopped pecans, grated zucchini and chocolate chips.

Mix well.

Line the mold with parchment paper.

I used a square mold, but a round one might work too.

Pour the batter into the mold and even the top.

Sprinkle with chocolate chips (optional).

Bake on the middle rack of the oven for 25 minutes more or less.

Check for baking with a skewer, which should come out dry when poked into the brownie.

Turn out onto a wire rack and allow to cool before cutting.