Preheat your oven to 350°. Line 12-14 muffin tins/baking stone with unbleached muffin liners.

In a food processor, finely shred or grate your zucchni. Set aside 1½ cups.

In a large mixing bowl, beat the softened butter, coconut sugar and vanilla. Add the large eggs and mix together.

Add your remaining dry ingredients; cassava flour, cacao powder, collagen, baking soda, baking powder, and a pince of sea salt. Mix well.

Fold in grated zucchini and chocolate chips.

Scoop up approximately ⅓ c. of batter into each muffin liner. They will look full. Bake at 350° for 24-26 minutes. The muffins will spring back when finger-checked for doneness.

Cool baking stone/muffin tin on a cooling rack for 10 minutes. Remove the muffins and finish cooling on a wire rack.

Store in a cool pantry or refrigerator. They also freeze well for up to 3 months.