Combine ground flax seed and water, mix well, and set aside to thicken.
Wash and trim zucchini, shred, then wrap in a clean towel or cheesecloth and twist over the sink to remove excess moisture.
Preheat oven to 350° and line a standard 12 cup muffin tin with paper liners.
If you are making your own oar flour, place oats in blender or food processor and process until they become a coarse flour. Add coconut flour, baking soda, baking powder, salt and cinnamon, combine, and set aside.
In a large bowl, whisk together oil and sugar. Add flax eggs, cocoa powder, and vanilla and whisk to combine well. Fold in shredded zucchini.
Add flour mixture and combine with spoon or spatula. Batter will be thick. Finally, fold in chocolate chips and nuts, if using.
Using a small measuring cup, cookie scoop, or ice cream scoop, devide batter between prepared muffins cups. Bake for 25-30 minutes, or until toothpick comes out clean. Cool completly, store in an airtight container.