No nutritional info available at this time.
Preheat the oven to 350°.
In a large bowl, whisk together the oil and sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the almond milk and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not over mix.
Fold in the grated zucchini and chocolate chips.
Lightly grease or spray 2 12-slot muffin tins. Divide the batter evenly, filling each cup about two-thirds full. Top with extra chocolate chips if desired.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for at least 30 minutes before removing and serving.
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