Preheat the oven to 350 °F.
Prepare a muffin tin by lining it with paper or silicone muffin liners. If the muffin liners aren’t non-stick, coat them with a quick spray of oil. This recipe makes 12 muffins.
Make a flaxseed “egg” by mixing together ground flaxseed (3 tbsp) with water (1/4 C). Set aside until the water is absorbed and the flaxseed “egg” has gelled.
Shred the zucchini; you need 1 C of shredded zucchini. Lightly pack the zucchini into the measuring cup, but don't overly pack it down.
Add the shredded zucchini, flaxseed “egg”, apple sauce (1/2 C), brown sugar (1/2 C), plant-based milk (1/3 C), vegetable oil (1/4 C) and vanilla extract (1 tsp) to a large mixing bowl. Stir or whisk together.
Add the whole wheat flour (1 ½ C), coco powder (1/3 C), baking powder (1 ½ tsp) and chocolate chips (1/2 C) to the bowl. Stir together. The batter will be fairly thick (easy to scoop, not able to pour).
Scoop the muffin batter evenly into 12 prepared muffin liners.
Bake for 22 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for a few minutes in the muffin tin before transferring to a cooling rack to cool completely. This is a moist muffin, so they need time to cool completely before eating.