I decided to make these chocolate zucchini muffins after my attempt to make acreamy batch of almond butter wound up yielding almond flour. I just used what I had, a little of this and a little of that until the batter tasted good (I added the eggs last for this reason), 'cuz if the batter tastes good then you know you're in the clear. No worries about tasting that zucchini - just like the chocolate avocado pudding, it tastes totally normal. In fact, if you couldn't see the little green specks in the muffins, you wouldn't even know the zucchini was there. These came out really moist, light, and fluffy, and so good that I made them again a few days later.