Preheat oven to 350 degrees and line a muffin pan with muffin liners.
In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, instant coffee (if using) and chocolate chips. Set aside.
In a separate larger bowl, whisk together the eggs, coconut oil, greek yogurt, coconut sugar and vanilla. Once fully combined, stir in the cherries.
Add your flour mixture to the egg mixture and stir with a large spoon. Stir in the zucchini. (The batter will be VERY thick!)
Spoon the batter evenly into each muffin tin and fill it a little over half way. (These muffins muffins will only rise a little bit.) Place them in the oven and bake for 14-15 minutes.
Once the muffins are done, let them sit in the tins to cool for 5-8 minutes.
Take them out and serve or store them in the fridge for later.