Instructions

1. Preheat oven to 375. Lightly oil muffin tins or use muffin liners.
2. Line a colander with a kitchen towel. Gently grate the zucchini into shreds and place on the towel. Allow zucchini to sit while mixing the dry and wet ingredients.
3. In a large mixing bowl, whisk together the flours, cocoa powder, baking soda, baking powder, and salt.
4. In a medium mixing bowl, whisk together the coconut oil and coconut sugar. Whisk in the buttermilk, eggs, and vanilla.
5. Gently pat zucchini with towel to soak up some of the accumulated excess liquid. (Do not squeeze all liquid out of zucchini.) Add zucchini to wet ingredients and whisk until zucchini is evenly distributed.
6. Add the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Fold in chopped chocolate.
7. Divide batter evenly among prepared muffin tins. Bake for 20-22 minutes until a tester comes out clean. Cool in pans 10 minutes before transferring to a wire rack to finish cooling.