Preheat oven to 375 F. Cut the top and bottom off the zucchini and grate it on the large side of a box grater. You want small pieces of zucchini to come through. No need to remove the excess water. Set aside.

In a large bowl or with a stand mixer, whisk together the eggs, coconut sugar, coconut oil, and vanilla extract until well combined.

Fold in the oat flour, cinnamon, baking powder, baking soda, salt, and grated zucchini. Stop folding when there is still a little flour left in the bowl. Add ⅔ cup of the mini chocolate chips to the batter and continue folding until well distributed.

Place muffin liners in a muffin tin. Use a large cookie scoop or large spoon to fill up each liner ¾ of the way full (this will be more than you normally would fill up a muffin liner). Sprinkle the remaining ⅓ cup of mini chocolate chips over top of each muffin. Bake in the oven for 15 - 17 minutes until the tops of the muffin are golden brown and you can stick a toothpick into the center and it comes out clean.

While the muffins are still warm, sprinkle a little coarse sugar on top, if desired. Let the muffins cool down slightly in the muffin tin. Once they are warm enough to touch, transfer them to a cooling rack to cool completely. Don’t let the muffins cool all the way in the muffin tin, this is how you get soggy and wet muffins.