Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ones and mix until combined.
Fold in the shredded zucchini and walnuts.
Divide the batter in amongst the cups of the muffin tin.
Sprinkle each cup with chocolate chips.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
Serve while still slightly warm.