Double Chocolate Zucchini Muffins

-1 Preheat the oven to 350 F
-1 In a large bowl, add the shredded zucchini, egg, oil, sugar, applesauce and vanilla extract. Whisk together until smooth. 
-1 Add in the oat flour, cocoa powder, baking soda and salt. Stir together using a rubber spatula. Fold in the chocolate chips and stir until well combined.
-1 Line a 12-count muffin pan with paper liners and spoon about 2-3 tbsp of batter into each muffin cup. Top with a few extra chocolate chips.
-1 Bake for 20-22 minutes, until a toothpick comes out clean.
-1 Let cool for 10-15 minutes. Keep stored in a cool place for 4-5 days, or refrigerate for up to 1 week.