Tender Banana Zucchini Chocolate Muffins

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup standard muffin tin.
2. Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, and ground cinnamon until no clumps remain.
4. In a large bowl, mash the bananas until smooth. Whisk in the eggs, melted coconut oil, honey, and vanilla extract until the mixture is emulsified and glossy.
5. Gently fold the dry flour mixture into the wet ingredients using a rubber spatula, stirring just until the streaks of flour disappear to avoid over-mixing.
6. Fold in the dark chocolate chips.
7. Divide the batter evenly among the 12 prepared muffin cups.
8. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.