Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.

In a medium mixing bowl, add the whole wheat flour, baking powder, baking soda, and salt. Stir to combine, and make a well in the center.

Add the egg, maple syrup, applesauce, and vanilla to the center. Stir to combine well, but don't over-mix.

Stir in the zucchini and mini chocolate chips until they are incorporated.

Divide the batter evenly among the prepared muffin tin.

Bake for 18 to 22 minutes, or until the muffins spring back lightly when touched and are no longer gooey in the middle.

Remove from the oven, and allow the muffins to cool in the tin for 5 minutes before removing them to finish cooling on a wire rack.

Serve warm or at room temperature.

Store leftovers in an airtight container in the fridge for up to a week or in the freezer for much longer.