easy zucchini chocolate pan muffins
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Gluten Free Chocolate Zucchini Pan Muffins    

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

My daughter was sampling 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.


This is a super moist, low-fat treat that is an absolute pleasure to bite into. The nuts are optional, leave out for a nearly fat-free dessert.

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

Gluten-Free Chocolate Zucchini Pan Muffins         Serves 24

2 medium bananas, mashed
1/2 cup unsweetened applesauce
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
1 tsp xanthan gum ~ guar gum for corn-free
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 mini chocolate chips.

Preheat 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 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.

These are a little sticky when cutting into squares so I just wipe off the knife as I cut.


Weight watcher points are 3.4 for each square with nuts.  Without nuts 3 points each.



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