Preheat the oven to 350 degrees and line a muffin pan with muffin papers. Set it aside.
In a large mixing bowl, add the coconut flour, tapioca starch, cacao or cocoa powder, coconut sugar, baking soda, baking powder, and mix well. I like to use a whisk to incorporate all the ingredients.
In a small bowl, grate the zucchini using a cheese grater. To the same bowl, add the plant milk, vanilla extract, and salt. Mix well. Add the dry ingredients to the wet ingredients and fold. Once everything is incorporated, fold in the chocolate chips.
Use a ¼ measuring cup, scoop out some of the muffin batter, and place it into each muffin paper. Place the muffin pan into the oven and bake for 20-30 minutes or until the muffins bounce back when gently touched, allow the muffins to cool completely before enjoying.