Preparation Steps

• Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray each cup lightly with oil.
• Shred the zucchini with the large holes of a box grater. Gather the shreds in a clean kitchen towel, squeeze firmly over the sink until most moisture is removed, then set the squeezed zucchini aside.
• In a medium bowl whisk together the peanut butter, agave nectar, eggs, and vanilla until smooth and glossy. A fork or small whisk works well — you want a homogenous wet base.
• In a separate larger bowl stir the almond flour, baking powder, and sea salt to distribute the leavening evenly through the dry mix.
• Pour the wet mixture into the dry ingredients and fold with a spatula until mostly combined. Let the batter rest 8–10 minutes so the almond flour hydrates and the batter firms slightly.
• Gently fold the squeezed zucchini and half of the chocolate chips into the rested batter until evenly distributed. Reserve the remaining chips for topping.
• Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips over the tops and gently tap the pan on the counter to remove air pockets and level the batter.
• Bake in the preheated oven for 18–22 minutes, rotating the pan once halfway through, until the tops are set and a toothpick inserted near the center comes out with only a few moist crumbs.
• Allow the muffins to cool in the tin for 8–10 minutes, then transfer them to a wire rack to cool completely. Cooling helps them firm up and improves texture.