Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
Grate the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
In a large mixing bowl, combine the grated zucchini, unsweetened applesauce, unsweetened vanilla almond milk, vanilla extract, and egg (or egg substitute). Whisk until everything is well combined.
In another bowl, mix together the oat flour, cinnamon, baking powder, and salt. Stir well to ensure even distribution of the dry ingredients.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined—be careful not to overmix.
Gently fold in the mini chocolate chips to the batter, distributing them evenly throughout.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
