Preheat the oven to 350º and prepare your muffin tins with parchment liners.
In a large bowl, combine the wet ingredients: eggs, almond butter, coconut oil, coconut sugar, and vanilla. (It's best if all of the wet ingredients are at room temperature.)
In a medium bowl, combine the dry ingredients: almond flour, tapioca or arrowroot flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and mix well with a spatula. The batter will be on the thick side, which is ok...the zucchini will moisten it up.
Shred the zucchini. Using a paper towel, squeeze as much of the water out of the zucchini as you can. I squeezed mine in 2 batches.
Add the shredded and squeezed zucchini to the batter and mix it in evenly. Then add the chocolate chips and fold them in.
Scoop the batter into the muffin liners, filling about 3/4 full. The recipe made 12 good sized muffins.
Place in the oven and bake for about 24 minutes, or until a toothpick comes out of the center clean.
Allow to cool, and enjoy!!
