Preheat oven to 350 F. Line a 12-cup muffin tin with liners (I use unbleached paper liners) or grease it with a bit of coconut or olive oil.
In a large mixing bowl, whisk oil and maple syrup until combined. Add eggs, vanilla and yogurt; whisk to combine. (If your coconut oil starts to solidify from the cold ingredients, microwave the bowl for about 15 seconds and then keep it on top of your warm oven while you prepare the dry ingredients - I wouldn’t recommend this if using a plastic bowl.)
In a medium bowl, use a fork to whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
Using a spatula or wooden spoon, stir the dry ingredients into the wet, just until they begin to combine (leave some streaks and/or clumps of flour). Gently fold in the zucchini and chocolate chunks.
Divide the batter evenly among the muffin cups. Bake at 350 F for 18-22 minutes, or until tops lightly spring back up when you press them and edges are lightly browned. Allow to cool in the pan for about 10 minutes, and then transfer muffins to a cooling rack to cool all the way. Store covered at room temperature for 2-3 days or in the fridge for about 5 days, or freeze them for up to a few months.
Notes
*I used plain Stonyfield Organic Whole-Milk Greek yogurt.**I used one of my Easy Homemade Dark Chocolate bars, but any bar or regular chocolate chunks/chips (from the baking section) will work. I recommend high-quality chocolate without any preservatives or artificial flavors - but for a much less expensive option, make your own! :) To grate your zucchini: slice off the end and grate it on the coarse side of a box grater. No need to wring the zucchini out unless it seems really watery.You can sub all-purpose or regular whole-wheat flour. I haven't tested them with a gluten-free flour yet but will try almond and/or coconut flour soon!