In a medium bowl, mix egg, coconut oil, greek yogurt, vanilla, maple syrup and almond milk until combined.
Add in the cocoa powder, salt, baking soda, brown sugar, and flour and stir thoroughly. Fold in the banana, zucchini and chocolate chips.
Line muffin tin with paper liners and fill cups about ⅔ full with mixture. Sprinkle tops with a few additional chocolate chips. Bake for 15-18 minutes until cooked through.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chocolate-zucchini-banana-muffins/