Preheat your oven to 350F and spray a muffin pan with non-stick cooking spray. Set aside for later.

In a large bowl, combine the ground flaxseeds and water.Mix to combine and set aside for about 5 minutes. This is what some people call flax eggs. They will replace eggs in this recipe. After the 5 minutes you will notice that the mixture will have thickened and will resemble the texture of raw eggs.

In the meantime, we will work on the dry ingredients. In a small bowl, add the wholewheat flour, cinnamon, baking powder, baking soda, salt. Give it a quick stir to combine. Set aside.

In the large bowl that has the prepared flax eggs, add in the maple syrup, coconut oil and vanilla. Whisk to combine.

Using a wooden spoon or silicone spatula, fold the zucchini into the wet ingredients.

Add the dry ingredients into the large bowl and gently fold until there is no visible dry flour. Add in the chopped dark chocolate and give the batter one more gentle mix. Try to not over mix the batter as this will create a dense muffin.

Using an ice cream scoop or two spoons, divide the batter into your prepared muffin pan. You should have 12 muffins.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

After the 10 minutes, remove the muffins from the pan and place on a cooling rack to cool completely.

Serve and enjoy!