Sift the almond flour, white flour, dark cocoa, baking soda, baking powder, salt, and cinnamon into a large mixing bowl. Fold in the chocolate chips, then the zucchini. Pour the oil, applesauce and vanilla bean paste (or vanilla extract) into the flour mixture and stir well, just until all the ingredients are incorporated.
Using a large cookie scoop, scoop 1 1/2 scoops (or 4 1/2 Tbs) of batter into each muffin cup.
For the Streusel:
In a small bowl, mix the almond flour, white flour, chopped pecans, cinnamon, brown sugar, salt and cocoa into a bowl. Add 1 Tbs of coconut oil at at time, stirring to incorporate. Lumps are ok.
Spoon 1 Tbs of streusel over each muffin. You'll have a little left over, so divide it up among several muffins.
Bake in a preheated oven at 375F for about 35 minutes. Use a toothpick to check for doneness.
Store in a covered container for up to three days or freeze for up to two weeks.