Oh Snap Macros

0 Preheat your oven to 375 degrees. Line a muffin tin with a 12-muffin capacity with paper liners. 
1 Trim the end off of the zucchini, then grate it. You can do this with the larger holes on a box grater or in a food processor with the grating disc. Once you’ve grated the zucchini, place it in a clean kitchen towel or a couple of layers of paper towels. Gently squeeze out the excess moisture. Set the zucchini aside for now.
2 Add the flour, cocoa powder, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine, making sure to break up any clumps of cocoa powder. 
3 In a separate larger bowl, whisk together the applesauce, eggs, honey, vanilla extract, and olive oil until smooth. Whisk in the grated zucchini.
4 Add the dry ingredients to the wet, mixing until just combined. You want to make sure there are no pockets of flour remaining in the batter. 
5 Divide the muffin batter between the 12 lined muffin cups. You can do this with a large scoop or with a ⅓ cup measure. Tap the pan on the counter a few times to help settle the batter, then place the pan in the preheated 375-degree oven. Bake the muffins for 15-20 minutes or until the tops have risen and a toothpick or tester inserted into the center comes out clean. 
6 Cool the muffins in the pan for 5 minutes before moving them to a cooling rack.