Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper cupcake liners.
In a small bowl, make the flax eggs: Mix the flax seed and water together and let sit for a few minutes until it forms a gel.
In a large bowl, whisk together the dry ingredients. Add the flax eggs, the canola oil, the zucchini, and the ¼ cup of water. Mix well, and add a bit more water if it seems too dry.
Stir in the ½ cup of dairy free chocolate chips.
Spoon the batter into the prepared muffin tin. Sprinkle the ¼ cup chocolate chips on top.
Bake at 350 degrees F for about 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Notes
Nutrition facts are for one muffin.Store leftover muffins in an airtight container.You can freeze these - store in a freezer bag for up to 3 months.If you aren't gluten free, you can go ahead and use regular all-purpose flour in this recipe.