Preheat your oven to 180 degrees and prepare a muffin pan. Set aside.
In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips (reserve some for the tops of the muffins!). Set aside.
In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, almond butter and vanilla. Mix until well combined before folding in the grated zucchini.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.
Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Additional Almond Farmer Chocolate Almond Butter makes a great icing on top!