gluten Free chocolate zucchini pan muffins
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Gluten Free Chocolate Zucchini Pan Muffins    

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Tender Gluten-Free Chocolate Zucchini Pan Muffins or muffin squares if you prefer.

Have you heard of a pan muffin?   Well, I certainly hadn’t…

My daughter sampled my new brownies; at least, I thought they were brownies. But she seemed to think they were more like a muffin…therefore, we called them “pan muffins.” And that’s how the name “pan muffins” was created.  We were just kidding around, but we continued to call them that and still do.

It’s a pleasure to bite into this super moist, low-fat treat. The nuts are optional; leave them out for a nearly fat-free dessert.

gluten free chocolate zucchini pan muffins

*Use regular all-purpose flour if gluten-free isn’t needed.

To Make These Gluten-Free Chocolate Zucchini Pan Muffins You Will Need:   

  • Medium ripe bananas
  • Unsweetened applesauce with or without cinnamon
  • Sugar ~ I used beet sugar
  • Vanilla extract
  • Cocoa powder
  • Baking soda
  • Salt
  • Shredded zucchini
  • Xanthan gum ~ guar gum for corn-free
  • Gluten-free flour mix ~ check the label for corn and dairy  ingredients if using a purchased product
  • Chopped walnuts ~ optional (omit for nut-free)
  • Mini semi-sweet chocolate chips ~ I used Enjoy Life Allergy-friendly Semi-Sweet Mini Chocolate Chips.

Weight watcher points are 4 for each square with nuts.  Without nuts 3 points each.

gluten free chocolate zucchini pan muffins

Enjoy!

Gluten-Free Chocolate Zucchini Pan Muffins

Healthy chocolate muffins shaped like a brownie with 3 fruits and no unhealthy fats.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate zucchini, dairy-free, egg-free, gluten free chocolate zucchini pan muffins, low fat, WW
Servings: 24 Servings
Calories: 129kcal
Author: Mary Krick

Ingredients

  • 2 medium ripe bananas mashed
  • 1/2 cup unsweetened applesauce ~ with or without cinnamon
  • 1 1/2 cups sugar ~ I used beet sugar
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups shredded zucchini ~ gently squeezed with a paper towel
  • 1 tsp xanthan gum ~ guar gum for corn-free and Low FODMAP
  • 2 cups gluten-free flour mix ~ check label for corn and dairy ingredients
  • 1/2 cup chopped walnuts ~ optional omit for nut-free
  • 1/4 cup mini chocolate chips ~ I used allergy-friendly semi-sweet mini chocolate chips.

Instructions

  • Preheat the oven to 350. Spray a 9"x13" pan with a non-stick spray.
  • In a large bowl, add bananas, applesauce, and sugar. Mix well.
  • Add vanilla and cocoa. Mix well.
  • Add baking soda, salt, and zucchini. Mix well.
  • Stir in flour and xanthan gum. Fold in nuts and chocolate chips.
  • Spread evenly in the prepared pan and bake for 25 - 30 minutes. Pan muffins should spring back when lightly touched.
  • Let cool slightly before tasting…cool to room temperature before serving.
  • When cutting into squares, these are a little sticky, so I just wipe off the knife as I cut.

Notes

Weight watcher points plus are 4 for each square with nuts.
 Without nuts113 calories each and 3 WW points plus each.

Nutrition

Serving: 1square | Calories: 129kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 119mg | Potassium: 119mg | Fiber: 2g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Gluten Free Chocolate Zucchini Pan Muffins

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