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Preheat the oven to 350°F. Grease a 12 cup muffin tin.
In a large bowl, whisk together the ground flax and water. Let it thicken/"gel" for a couple minutes and then add the non-dairy milk, apple sauce, almond butter, maple syrup, coconut oil, and vanilla extract. Give it a whisk to combine.
Bundle the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture over the sink. Add the squeezed zucchini to the wet ingredients and stir to combine. You might have to break up clumps of zucchini with a spatula.
To the zucchini mixture, add the rolled oats, oat flour, baking powder, cinnamon, salt, and chocolate chips. Stir with a spatula to combine.
Portion the oatmeal batter out into the 12 muffin cups. Sprinkle some extra chocolate chips on top if you like.
Bake the oatmeal cups for 25-30 minutes, or until they are golden brown on the edges/tops and a toothpick inserted into the center comes out clean.