Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, whisking well to combine.
Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, and whisk until well combined, then fold in the zucchini and chocolate chips until incorporated.
Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely. Serve and enjoy!
Notes
Pro tip: I grated my zucchini right into a large measuring cup so that I only needed one bowl. The zucchini may be prepped 1-2 days in advance until you're ready to get baking. There's no need to squeeze and excess liquid from the zucchini as well, which is a nice time saver.
I added the 1/2 cup rolled oats for added texture. If you don't have any on hand, substitute with an additional 1/2 cup oat flour.