Shred the zucchini and then squeeze it inside a paper towel to get rid of the excess moisture. This is important! Do not skip this step!! You need to get the extra moisture out or your batter will be too wet.
In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of an electric mixer, mix the coconut oil, honey, vanilla, egg, and egg whites on medium speed until smooth and well combined.
Add in the zucchini, applesauce and milk and mix again.
Slowly add the dry ingredients and mix until just combined.
Stir in the chocolate chips.
Evenly divide the batter between the 12 muffin liners.
Bake fro 22-25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.
Allow to cool in the pan for 5 minutes, and then move the muffins to a wire rack to continue cooling.