Preheat your oven to 350ºF and line a muffin tin with muffin liners.
In a large mixing bowl, combine the almond flour, oat flour, cocoa powder, sea salt, and baking soda. Mix well.
In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini and the chocolate chips.
Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Let cool completely before eating, to prevent the muffins from sticking to the liners.
