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Preheat your oven to 350 degrees F and spray or line your muffins tins (or use food grade silicone muffins tins).
In a large bowl, add mashed banana, eggs, peanut butter, honey, vanilla, and melted coconut oil. Stir until well combined.
Shred your zuchinni, and then squeeze it to release excess moisture. You can just use your hands and squeeze it out. Toss excess moisture. Add the squeezed zuchinni to the bowl and combine.
In a separate bowl, mix flour, cacao powder, cinnamon, baking soda, salt, and stir to combine. Add this bowl of dry mix to the wet mix and stir it all to combine.
Add in choc chips and stir.
Add the batter to your tin and top with a few choc chips on each and a pinch of flakey sea salt. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 30-45 minutes. ENJOY!