Preheat oven to 350. Line muffin pan with parchment wrappers.

Shred zucchini. You do not need to peel the zucchini first. But do wash it well. I do this in my food processor to save time, but you can also use the side of a box grater.

Mash banana until smooth.

In a medium bowl, mix shredded zucchini, mashed banana, applesauce, maple syrup and vanilla until well combined.

In a large mixing bowl, stir flour, flaxseed, cinnamon, baking powder, baking soda and salt together. Use a whisk to break up any clumps.

Pour wet ingredients into the dry ingredients and mix until just well incorporated, with no flour at the bottom of the bowl. 

Gently stir in the walnuts and chocolate chips.

USe a cookie scoop to evenly distribute muffin batter into the lined muffin pan. You will have enough batter for 12 muffins ¾ filled. If it works out there are only 11 muffins, that's Ok. No need to redistribute, your muffins will be just a bit bigger...nothing wrong with that!

Bake in preheated oven for 27 minutes, or until toothpick inserted into the middle of the biggest muffin comes out clean.

Let you healthy muffins sit in the muffin tin until cool enough to handle. Then, transfer to a wire rack to finish cooling.