Preheat oven to 350 F. 

Use a cheesecloth to thoroughly squeeze the moisture from the grated zucchini (don't forget this!)

In a separate bowl, whisk together coconut flour, baking powder, cacao powder, and collagen. 

In a large bowl, mix together eggs, maple syrup, vinegar, coconut oil, and almond milk

Mix dry ingredients into wet. The batter will be somewhat thick. Fold the zucchini into the batter, stirring only enough to combine. 

Spoon into 8 muffin tins (use parchment muffin liners -- nothing sticks!) Bake at 350 for 25-30 minutes, until a knife comes out clean. 

Cool completely on a wire rack before storing.