Step 1

Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.

Step 2

Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.

Step 3

Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.

Step 4

Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.

Step 5

Pour the wet ingredients into the dry ones and mix until combined.

Step 6

Fold in the shredded zucchini and walnuts.

Step 7

Divide the batter in amongst the cups of the muffin tin.

Step 8

Sprinkle each cup with chocolate chips.

Step 9

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 10

Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.

Step 11

Serve while still slightly warm.