Gluten-free Chocolate Zucchini Muffins (paleo, too! so fudgy)

Preheat the oven to 350 °F (175 °C) and line a muffin tin with 12 muffin liners.
In a medium mixing bowl, stir together the dry ingredients (cocoa powder through salt).
5 tablespoons (36 grams) Dutch-process cocoa powder, 2 tablespoons (25 grams) coconut sugar, 2 tablespoons (16 grams) coconut flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Squeeze excess water out of the zucchini. You can use a kitchen towel or paper towels. You don't have to wring it dry - just get rid of excess water. If you're using older zucchini that has dried out a little, it may not be necessary.
2 cups (240 grams) zucchini
Mix together the almond butter, eggs, maple syrup and vanilla. Stir in the zucchini until combined.
3/4 cup (192 grams) natural almond butter, 2 large eggs, 1/4 cup (60 ml) maple syrup, 1 teaspoon vanilla extract
Add the remaining ingredients except for the chocolate and stir until well combined.
Stir in the 1/2 cup chocolate chunks.
1/2 cup (85 grams) chocolate chips
Pour the batter into the muffin liners, sprinkle each with 1/2 tablespoon of mini chocolate chips and bake for 18 minutes or until a toothpick comes out clean (making sure not to mistake it for chocolate chips).
6 tablespoons mini chocolate chips
Let cool for 5 minutes in the pan and then carefully remove to a wire rack to cool completely.
These are so moist I think they're best kept refrigerated. They're fine for a day or two at room temp.