Preheat your oven to 350°F (175°C) to ensure that your muffins bake evenly.
Line a muffin tin with parchment paper or muffin liners to make removal easy.
In a large mixing bowl, whisk together the white whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine the almond milk, melted coconut oil, maple syrup, egg (or flax egg), and vanilla extract. Whisk until fully combined.
Using a grater, shred the zucchini, and if it’s watery, squeeze out some excess moisture.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and 1/2 cup of chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the remaining chocolate chips on top.
Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
