Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and spray inside of liners with oil.
Grate zucchini into a bowl and squeeze with paper towel to drain out any excess liquid- you want it as dry as possible!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix the oil, maple syrup, vanilla, egg, almond milk, and pumpkin puree.
Once the wet ingredients are well mixed (use a whisk or hand mixer), slowly add in zucchini followed by the dry ingredients. Mix until just combined.
Fold in chocolate chips. Then, using a ¼ cup or ice cream scoop, spoon batter into prepared liner until about ¾ full. Bake 20-22 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!