Preheat oven to 350 F. Line a 12-cup muffin pan with paper or foil liners, and spray liners with non-stick spray.

Finely grate the zucchini, leaving the skin on. Once the zucchini is grated, it should have a pulpy consistency.

Transfer zucchini to the center of either a 12 inch x12 inch double-layer sheet of cheesecloth or a clean dish towel. Gather the corners of the cheesecloth together, and twist to trap the zucchini in the cloth. Using both hands, wring out the zucchini, squeezing out as much water as possible. Continue this process for about a minute, until no more water comes out. The remaining grated zucchini should amount to about 1 cup. Set grated zucchini aside.  

In a medium mixing bowl, mix together almond flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, whisk together both sugars and melted butter until well combined. Add eggs, vanilla, almond butter, and grated zucchini, and again, whisk until combined.   

Add 1/3 of the dry ingredients to the wet ingredients, and whisk until combined. Repeat process twice more until all of the dry ingredients are added. Fold in the chocolate chips.

Transfer batter to lined muffin pan, distributing the batter equally among the 12 cups. Bake 22-24 minutes, until tops are slightly brown around the edges.

Cool 10 minutes before removing from pan. Enjoy!