PREHEAT oven to 325° and line 8 muffin tins with paper liners. Squeeze excess moisture out of grated zucchini using paper towel.
IN a small bowl, combine coconut flour, cocoa powder, Swerve, baking powder and sea salt. In a separate larger mixing bowl, beat eggs and stir in almond milk and coconut oil.
GRADUALLY stir in dry ingredients until well blended. Stir in zucchini and cacao nibs. Use a 1/3 cup measuring scoop pour batter into tins.