Preheat the oven to 350°F then grease or line a muffin tin for 12 muffins and set aside.

In a blender or a food processor, layer the wet ingredients first (almond milk to almond butter), then the oats and remaining dry ingredients (baking powder to ginger) on top.  Blend on high for about 20 seconds, until smooth. Add the shredded zucchini then pulse a few times until evenly distributed in the batter. Lastly, add the chocolate chips and use a spoon to stir them in by hand.

Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full. Sprinkle with rolled oats and a few more chocolate chips then bake in the oven for 20 minutes, until light golden brown. Allow to cool for at least 15 minutes before digging in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.