Gluten-Free Chocolate Zucchini Pan Muffins -

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: Servings

Calories: 129kcal

Author: Mary Krick

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.

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.

Weight watcher points plus are 4 for each square with nuts.

Without nuts113 calories each and 3 WW points plus each.