Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
Prepare your flax eggs in a small bowl and set aside. In a large bowl, add almond butter, coconut oil, and almond milk. Stir to combine.
Add flax eggs, followed by coconut sugar, vanilla extract, almond flour, arrowroot starch, cocoa powder, salt, and baking powder. Stir until evenly combined. Batter will be thick. Fold in zucchini until evenly incorporated. Fold in chocolate chips (reserve some for sprinkling on tops of muffins if desired).
Fill muffin cups 3/4 of the way full. Once all are filled, gently shake pan from side to side to help batter level out. Sprinkle a few chocolate chips on top of each if desired.
Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow muffins to cool in pan. Store in an airtight container.