Preheat oven to 350 degrees. Place muffin liners in cupcake tin or spray with "safe" cooking spray.
Combine the ground flaxseed and water in a small bowl; set aside for a few minutes until thickened. In a large mixing bowl, combine the oil, sugar, milk, applesauce, vanilla extract and flax/water mixture; mix well.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Gradually add this mixture to the mixing bowl with the wet ingredients, scraping the sides of the bowl periodically, and mix well. Next, mix in the shredded zucchini.
Fill muffin tins ¾ full with batter. Bake for 18 minutes or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 5-10 minutes before removing from muffin tin. Serve immediately or store in an airtight container for 3 days. These also freeze well!