Preheat oven to 425F.
In a medium-sized bowl, whisk together the flaxseed meal with two tablespoons of warm water. Set aside for 5 minutes.
In the meantime, mix together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
Add the maple syrup, shredded zucchini, applesauce, almondmilk, olive oil, and vanilla extract into the flaxseed bowl. Mix well.
Pour the wet zucchini mixture over the flour mixture, add in the chocolate chips, then fold to incorporate all ingredients together.
Evenly pour the batter into 10-12 lined cupcake or muffin pan. Bake for 5 minutes.
Keep the muffins in the oven! Reduce the oven temperature to 350F, then bake for an additional 12-13 minutes, or until a toothpick comes clean from the center.
Allow the muffins to cool for at leat 5 minutes, then enjoy!