Stir in the grated zucchini. Add the chocolate chunks and stir.
Fill muffin cups ¾ of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!
Notes
You can use gluten free flour if you like - just use a lighter blend, like my homemade gluten free flour mix.You can also use some oat flour or almond flour - just use a ½ cup, and then a cup of spelt flour or gluten free flour.Store leftover muffins in an airtight container. They should stay fresh for about 4 days.You can also freeze these - they should stay fresh in the freezer for about 3 months.