1. Preheat your oven to 350°F (177°C) and line a muffin tin with parchment paper liners.

2. In a large bowl, whisk together the following dry ingredients:

   • 1 cup coconut flour

   • 1 tsp baking powder

   • 1/2 tsp salt

   • 1 tsp cinnamon

3. In another large bowl, whisk together the following wet ingredients:

   • 1/4 cup honey

   • 2 large eggs

   • 1 tsp vanilla extract

   • 1/2 cup almond milk

4. Add the wet ingredients to the dry ingredients and whisk just until combined.

5. Fold in the following:

   • 1 cup shredded zucchini (squeeze out excess moisture)

   • 1/2 cup dark chocolate chips

6. Transfer the batter to the prepared muffin tins, filling each all the way to the top.

7. Bake the zucchini muffins for 28-30 minutes, until golden brown on top and a toothpick inserted into the center of a muffin comes out clean.

8. Remove from the oven and let cool for 15 minutes before serving.

Serving size: 1 muffin