Chocolate Zucchini Bars (Egg-Free)

Note: One medium-sized zucchini should be enough. After shredding, place zucchini in a wire-mesh strainer over a bowl, and allow to drain for 15–20 minutes. Zucchini should still be moist.

Preheat oven to 350ºF. Grease a 9 x 13 inch baking pan.

In a large bowl, stir together flour, cocoa, baking soda, sugar and salt. Add zucchini, oil and vanilla and stir until dry ingredients are just moistened. Mixture will be thick.

Spread mixture into prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out mostly clean.

While bars are cooling, make the glaze. Heat chips, butter and syrup in a small saucepan over low heat, stirring often, until chips and butter are melted. Remove from heat and cool about 10 minutes. Stir in water a teaspoon at a time until it has the consistency of thick syrup.

Spread glaze onto cooled bars and use a spatula or knife to even out.