Preheat oven to 350°F. Line a muffin tin with paper liners or spray the cups with cooking spray; set the tin aside.

In a medium bowl, whisk together 1 1/2 cups white whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set the dry mixture aside.

In a large bowl, whisk together 1/3 cup unsweetened vanilla almond milk, 1/4 cup melted and cooled coconut oil, 1/3 cup pure maple syrup, 1 large egg (or prepared flax egg), and 1 teaspoon vanilla extract until combined.

Stir 2 cups shredded zucchini into the wet ingredients until evenly distributed.

Add the dry ingredients to the zucchini mixture and gently stir or fold until just combined. Do not overmix; a few small streaks of flour are fine.

Stir in 1/2 cup of the 3/4 cup chocolate chips.

Divide the batter evenly among the prepared muffin cups (fill each about 3/4 full). Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.

Bake for 20–24 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean (a little melted chocolate is OK) and the tops are set and spring back lightly when touched.

Remove the muffins from the oven and let them cool in the pan for about 10 minutes before removing to a rack or plate to finish cooling. Serve.