Chocolate zucchini bars

Grease the pan generously with oil and line it with parchment paper across the bottom and up two sides.

Grate the zucchini, gather it in a dry kitchen towel and squeeze out as much liquid as possible; refrigerate.

Combine the pistachio butter, melted butter, eggs and maple syrup; whisk, starting slowly so it does not splash, then more vigorously once it comes together.

Add the salt, vanilla and baking powder and stir about 30 seconds.

Add the chopped walnuts, chocolate chips, almond flour and squeezed zucchini; mix thoroughly with a spatula.

Transfer to the prepared pan; better to fold in only half the chips, sprinkle the rest on top, and not tap the pan.

Bake in the center of a 350 oven about 35 to 40 minutes, until a toothpick near the center comes out clean.

Cool in the pan to room temperature, then refrigerate until ice cold before cutting.

Lift out with the parchment and cut into eight bars.

Variation: for a candied-zucchini garnish, bring equal parts water and sugar to a simmer over medium-high heat, add zucchini sliced on a mandolin and cook a minute or two until flexible.

Variation: transfer the zucchini to a bowl, cover with a little hot simple syrup, cool completely and use to garnish the bars.