Heat oven to 350ºF. Line a 12 cup muffin tin with paper liners or spray it with cooking spray.

In a small saucepan, heat the coconut milk over medium heat until its lukewarm. Add the tea bags. Remove from heat and let steep 5 minutes. Squeeze out as much liquid from the tea bags as you can, then discard the bags.

In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a second bowl, combine the brewed chai, coconut oil, and vanilla. One at a time, whisk in the eggs. Stir in the zucchini.

Fold the dry ingredients into the wet ingredients until combined. Add the chocolate chips and stir to combine.

Divide the batter between the muffin cups, filling each cup 3/4 of the way to the top. If desired, top each muffin with a few chocolate chips.

Bake 22-25 minutes.