Preheat the oven to 350ºSpray a muffin tin with cooking spray or line with paper liners.
In a large bowl, whisk together flour, cocoa powder, flaxseed meal, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine banana, coconut oil, maple syrup, granulated sugar, vanilla extra, and almond milk on low speed until combined.
Add the dry ingredients and pulse until just incorporated.
Add the zucchini and turn on medium low speed until incorporated.
Using a wooden spoon or sturdy spatula, fold in the chocolate chips.
Divide batter between the muffin cups and bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
Allow to cool 10 minutes in the pan before removing to a cooling rack to cool completely.
Notes
After shredding your zucchini, let it rest on a clean kitchen towel while you prepare the other ingredients to allow any excess water drain out. No need to squeeze.