Preheat the oven to 180°C/356°F (conventional). Line a muffin tin with 9 muffin liners.

To a large bowl add the grated zucchini, eggs, olive oil, soy milk and pinch of salt. Whisk until well combined.

Add the almond flour and coconut sugar to the bowl and sift in the buckwheat flour, tapioca flour, cacao powder and baking powder. Stir until well combined.

Pour the chocolate chips into the bowl and stir until just combined.

Divide the batter between the muffin liners and then place into the oven on the middle shelf. Bake for 30 minutes or until cooked through. Test if they are cooked through by inserting a skewer into the centre of a muffin, if it comes out without cake batter on it then they are done (note that there will be melted chocolate on the skewer from the chocolate chips).

Remove from the oven and cool for 5 minutes before transferring to a wire rack to cool completely. These muffins are best eaten warm or at room temperature.