Preheat your oven to 375 degrees. Lightly grease a 12 cup nonstick muffin pan.
In a large bowl, whisk flour, baking soda, cacao powder, and salt.
In a separate medium bowl, whisk melted butter, eggs, vanilla extract, oil and coconut sugar.
Stir the wet ingredients into the dry ingredients. Add shredded zucchini and mix to combine.
Gently fold in 3/4 cups chocolate chips.
Using a 1/4 cup measuring cup, scoop 1/4 cup of the batter into each muffin cup.
Take remaining 1/2 cup of chocolate chips and decorate each muffin with a few chocolate chips.
Bake for 20-25 minutes. Remove from oven and if you can hold your nerve, let them cool before devouring.
