Preheat the oven to 180C/355F.
In a large bowl beat the eggs with the hand mixer.
Shred the zucchini, and place it in a strainer or clean cloth to wring out any excess moisture.
Whisk together the eggs, almond flour, coconut flour and baking powder.
With a spoon add the shredded zucchini in the batter and stir well.
Gently stir in in the chocolate chips.
Grease the baking tin tray or muffin tins with the oil. If you don't have oil, use the butter.
Fill the batter into muffin tins up to 2/3 of the tin
Bake at 180C/355F for about 25 minutes.
When baked cover with a clean cloth and set aside for 5 minutes.
Enjoy your healthy almond flour zucchini muffins :)