Preheat oven to 350 and line a baking sheet with parchment paper.

Combine almond flour, cocoa powder baking soda in a large bowl.

Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.

Fold in chocolate and mix combine.

Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.