Melt Coconut Oil in hot water, set aside.
Get out your food processor with both the S blade and the shredding blade, 2 large mixing bowls, your measuring spoons and cups and a whisk and scraper.
Grate zucchini with shredding blade of your food processor, set aside.
Chop spinach with the S blade of your food processor...pulse to chop.
Add the grated zucchini to the spinach in the food processor and pulse 2-3 times to break up the zucchini shreds and mix the zucchini and spinach.
Rinse out your food processor and put it away.
In one large bowl combine the whole grain and white spelt flour (or gluten free flour), cocoa, baking soda and baking powder and Celtic sea salt in a medium sized bowl. Use a wire whisk or fork and stir ingredients until well blended.
In second large bowl combine honey,melted coconut oil, Grape seed Veganaise, water, eggs and real vanilla. Using a wire whisk, beat the liquid until well blended.
Add half the dry Ingredients to the wet Ingredients and blend well.
Then stir in the following: 2 cups shredded raw zucchini. 1/2 to 1 cup Enjoy Life! brand semi-sweet chocolate chips.
Add the other half of the dry Ingredients and stir until blended. Do not over beat.
Pour batter into greased muffin tins or paper muffin cups, a little over half full (about 1⁄4 to 1/3 cup if using regular sized muffin cups. Mini muffin cups are about 1 Tablespoon).
Bake at 325 degrees F for 15-18 minutes.
To check to see if they are done, gently push the top of one of the muffins; it should be soft but not mushy, like the Pillsbury doughboy’s tummy.
Allow baked muffins to cool slightly before removing from muffin pan. Cool completely on a baking rack and eat or store. They should be stored in an air tight container or they store well in zip loc baggies in the freezer.
To make as a snack cake in a 9x 13 pan, grease pan and the put batter into ban, spread evenly. Bake at 325 for about 30 minutes. To be sure it is done, put a sharp knife in middle of cake and pull out, it should come out clean (except for melted chocolate chips).
FOR VEGAN (no eggs) replace eggs in wet Ingredients with the following:
3 teaspoons of Ener-g brand egg replacer 1 Tablespoon coconut oil, Tablespoon Grape seed Veganaise, 2 Tablespoons filtered water.
Vegan muffins will be a little puffier and slightly drier in texture. Eliminating the eggs would also drastically reduce the fat and cholesterol content.