Preheat your oven to 350 degrees F, and line a 12 ct mini muffin tin with muffin liners.

In your food processor, shred the zucchini. Then lift out gently and set on a few napkins on the counter.

With that same food processor, combine the eggs, honey, coconut oil, vanilla extract, cacao powder, almond flour and baking soda and pulse briefly until well combined.

Lift the lid on the food processor and place the shredded zucchini inside - lock the lid back on and pulse once more very briefly until zucchini is combined - you may have to scrape around the sides.

Fill your muffin cups 2/3 full and bake for 12-13 minutes at 350 or until a toothpick inserted in one muffin comes out clean.

Remove from the oven. Allow to cool before enjoying.