Preheat your oven to 350 and spray a muffin tin with avocado or coconut oil spray.
Trim one end off the zucchini and run it through the fine grating side of a cheese grater (no need to peel it!)
Transfer the shredded zucchini to a bowl lined with a towel or a few sheets of paper towels and wring out the moisture until the zucchini is mostly dry. Set aside.
In a large bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
Add the eggs and whisk again until well combined. (It’s important that the eggs are at room temp to keep the coconut oil from seizing up).
Switch to a rubber spatula and fold in the cacao powder, nut flour, baking soda and powder, and salt. Add the chocolate chips and 1 cup of shredded zucchini (freeze the rest for a future batch) and fold until evenly combined.
Using an ice cream scoop, divide the batter between the 12 muffin tins and bake for 25-30 minutes. Remove when a knife or toothpick comes out clean.
Allow to cool then remove by running a knife around the edge of the muffin. Enjoy immediately, refrigerate for up to a week, or freeze for up to 3 months.
PRO TIP: These muffins are so good cold that I don’t even bother eating them right out of the oven!