Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 12 well muffin tin with coconut or regular cooking spray.
Whisk the All-Purpose Flour (1 1/4 cup), Unsweetened Cocoa Powder (1/3 cup), Baking Powder (1 teaspoon), Ground Cinnamon (1/2 teaspoon) and Salt (1 pinch) together in a large mixing bowl.
Then whisk the cooled Coconut Oil (2 tablespoon), Egg (1), Vanilla Extract (1/2 teaspoon), Chocolate Almond Milk (1/2 cup), Honey (1/3 cup), and Cinnamon Apple Sauce (1/4 cup) together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter.
Use a paper towel to thoroughly wring out the moisture from the Zucchini (1). Then switch to a spatula and fold in the zucchini, Chocolate Chips (1/2 cup) and Pecans (1/2 cup).
Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly.
Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately! They also keep well for a couple of days sealed in containers to make ahead.