Preheat the oven to 350 degrees Fahrenheit.
Grate zucchini and gently wring out excess water in a cloth or paper towel.
In a medium bowl add flour, baking soda, baking powder and cinnamon and mix together.
In a separate small bowl add 2 tablespoons of ground flaxseeds and 6 tablespoons of water, stir & let set for 3 minutes to create a “flax egg”.
In a blender add peeled bananas, coconut sugar, vanilla extract, coconut oil and almond milk. Blend until creamy.
Pour wet ingredients from the blender and the flax egg into dry ingredients & mix together.
Fold in grated zucchini.
Evenly add batter to a muffin tin and bake for 25 minutes. Let cool for 5 minutes before enjoying! Top with coconut butter, nut or seed butters!