Preheat the oven to 180C and spray a 12 hole muffin pan with olive oil, or line with cupcake liners.
Grate zucchini and squeeze out the excess water.
In a food processor place peanut butter, banana, egg, cacao, honey and syrup, flaxseed meal, chia seeds, vanilla, baking soda and baking powder and blend until a smooth batter forms.
Fold through the zucchini and half of the chocolate chips.
Spoon mixture into the muffin tray and sprinkle with the rest of the chocolate chips and coconut.
Bake for around 20 minutes or until a skewer inserted into the centre comes out clean.
Cool muffins in the pan for 10 minutes before removing and cooling completely on a wire rack.
Store in an airtight container.
170 calories per muffin.
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