These soft and cakey muffin tops are made with shredded zucchini, chocolate flakes, and two types of chocolate.

Chocolate-Zucchini Muffin Tops

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Stir together flour, cocoa, and baking soda in a medium bowl. Set aside.

Combine eggs, zucchini, peanut butter, honey, and vanilla in a large bowl. Slowly add flour mixture, combining well. Stir in chocolate chips.

Form mixture into twelve 3-inch muffin-top patties. Place on prepared baking sheet. Sprinkle each muffin top with 1 teaspoon coconut. Bake for 10 to 15 minutes or until muffin tops are set in the center. Cool on a wire rack. Store muffin tops in an airtight container at room temperature for up to 3 days.