1/4 cup ghee, melted and cooled
4 large eggs
1/4 cup honey
1/4 cup milk or coconut milk
1 teaspoon almond extract
1/4 cup plus 1 tablespoon coconut flour
1 tablespoon tapioca flour/tapioca starch
1/2 cup almond flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup grated zucchini
3.5 ounces dark chocolate, chopped, divided (I suggest 75% dark)

1/4 cup ghee, melted and cooled 4 large eggs 1/4 cup honey 1/4 cup milk or coconut milk 1 teaspoon almond extract 1/4 cup plus 1 tablespoon coconut flour 1 tablespoon tapioca flour/tapioca starch 1/2 cup almond flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup grated zucchini 3 5 ounces dark chocolate, chopped, divided (I suggest 75% dark)

Preheat the oven to 350 and line a muffin pan with paper liners.

In a large bowl, whisk together the ghee and eggs for a minute or so.
Add the honey, milk or coconut milk, and vanilla and whisk to combine well.
In a separate bowl, sift together dry ingredients: the flours, cocoa, baking soda, and salt.
Add the dry ingredients to the large bowl and mix well.
Fold in the zucchini and half the chocolate chunks.
Spoon the batter into the prepared muffin cups, and sprinkle the tops evenly with the rest of the chocolate chunks.

Bake for 25-30 minutes, or until a toothpick comes out clean and the top springs back when you poke it.
Let cool for five to ten minutes in the pan, then transfer to a rack to cool completely.