Chocolate Zucchini Oatmeal Muffins (Gluten-Free)

Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
2 cups shredded zucchini
In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!
¼ cup olive oil, ¼ cup raw honey, ¼ cup sugar, 1 teaspoon pure vanilla extract, 2 large eggs, ½ cup mashed ripe banana
Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 cups oat flour, ½ teaspoon kosher salt
Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
⅓ cup chocolate chips, mini or regular, 2 cups shredded zucchini
Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!