Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl combine almond milk and 2 tsp of freshly squeezed lemon juice. Stir to combine. Add in egg, maple syrup, melted coconut oil and vanilla extract. Mix well.
Sift dry ingredients over top of the wet ingredients in the same bowl, (leave out chocolate chips) until the final step.
Gently combine the dry ingredients into the wet. Fold in zucchini and chocolate chips. Do not over mix!
Carefully divide batter into muffin tins, filling batter almost to the top as they will expand a little creating a beautiful muffin tip.
Evenly divide the batter into the muffin cups, filling each about three-quarters full, and bake for 16 to 20 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.