Preheat oven to 350 degrees Line muffin tin with paper liners or spray with cooking spray. Set aside.
2In a medium, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, stir together almond milk, coconut oil, maple syrup, egg, and vanilla extract. Stir in the shredded zucchini until well combined.
Add the dry ingredients to the zucchini mixture and stir until just combined, don’t over mix. Stir in 1/2 cup of the chocolate chips.
Divide batter evenly into prepared muffin cups. Sprinkle remaining chocolate chips over the tops of each muffin. Bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. It’s ok if there is a little chocolate from the chocolate chips. The muffins should be set on top and bounce back when lightly touched. Remove from oven and let cool for 10 minutes before serving. Enjoy!
If you need the muffins to be gluten-free you can use all-purpose gluten-free flour. I think the muffins are even better the second day! The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.