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Preheat the oven to 350F. Spray the pan with nonstick spray or line with paper liners.
Trim the ends of two small zucchini and cut them to cubes.
Add the cubed zucchini, three eggs, maple syrup, peanut butter, cacao powder and baking powder in a blender or a food processor. Blend until smooth.
Add the chocolate chip in the batter and stir. Save some chocolate chips to add on top of each muffin.
Divide the batter between the 12 nests of the muffin tin. Add some chocolate chips on top of each muffin.
Bake for 20 minutes.
Cool off for at least 10 minutes in the muffin pan. Then transfer on a cooling rack.
Store leftover muffins in the refrigerator for 3-5 days.