Recipe:

1. Preheat oven to 350 degrees F.

2. Line a muffin tin with cupcake liners.

3. Make the oat flour by adding oats to a food processor and pulsing until they oats are a fine powder and broken down without any pieces (Periodically stops and scrap oats in-between) .

4. Mix all dry ingredients in one bowl until combined.

5. Then add combine wet ingredients in a separate bowl.

6. Add wet ingredients to dry ingredients and stir with a spatula until mixed through and there are no dry pieces of flour.

7. Gently  fold in the shredded zucchini (mixing too hard can result in excess moisture from the zucchini)

8. Lastly fold in the chocolate chips.

9. Divide batter evenly into prepared muffin pan (Fill about 3/4).

10. Bake muffins for 18-20 minutes or until cake tester inserted comes out clean.

11. Place muffin tin on a cooling rack for 30 minutes. Remove muffins from time and continue cooling until completely cool.

12. Store muffins in an air-tight container in the refrigerator.