½ cup unsweetened, organic applesauce
2 small/medium ripe bananas
½ tsp. Omica Organics Stevia Powder
2 tsp. vanilla extract
1 flax egg (mix 1 T ground flax with 3 T warm water- let set 5 minutes)
½ cup organic cocoa powder
1 ½ tsp. baking soda
½ tsp. Real Salt
2 cups gluten free flour mixture
1 tsp. xanthan gum
2 cups finely shredded zucchini
Lily’s stevia sweetened chocolate chips (optional)

Preheat oven to 350 degrees. Line a 13×9 glass baking dish with parchment paper and use unrefined coconut oil on any uncovered surfaces. In a large bowl, combine applesauce, mashed bananas, stevia, vanilla and flax egg until smooth with a mixer. Add the cocoa powder and mix again. Next add baking soda, salt, gluten-free flours and xanthan gum. Briefly mix on low just to combine. Fold in the shredded zucchini and chocolate chips (if using) by hand. Sprinkle chocolate chips on top. Bake for 22-25 minutes or until brownies spring back when gently touched. Check at 22 minutes.

The batch pictured was made for a baby shower so that explains the pink hearts on top.