Zucchini Brownies

5 ounces gluten free flour blend (about 1 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semi sweet chocolate chips
3 Tblsp. cocoa
8 Tblsp. butter
1/4 c coconut or date sugar
3 eggs
2 tsp vanilla
2 cups grated zucchini

Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, about 1 minute. Let mixture cool slightly.

Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Stir in zucchini. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, about 45 minutes, rotating pan halfway through baking.

Let brownies cool completely in pan on wire rack, about 2 hours. Cut into squares and serve. (Brownies are best eaten on day they are baked, but they can be cooled and place immediately in airtight container and stored at room temperature for up to 2 days.)