Preheat the oven to 350 °F. Line a muffin tin with muffin liners.
In a large bowl combine the flour, baking powder, salt, and spices. Stir together until well mixed.
In a small bowl combine the eggs, olive oil, vanilla, and applesauce. Stir to combine. Add the wet ingredient mixture to the dry ingredients in the large bowl along with the grated zucchini, chocolate chips, coconut, and pecans. Stir until fully mixed.
Divide the batter among the muffin cups with a medium ice cream scoop. Bake the muffins for 25-27 minutes, until lightly golden on top.
Remove the muffins from the oven to cool, tilting each one in the pan so that the bottom can vent while cooling. Once cool freeze the muffins in an airtight container for later consumption, or serve immediately.