Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Mix Wet Ingredients: In another bowl, whisk the eggs, oil, and vanilla. Stir in the grated zucchini.

Combine: Add the wet mixture to the dry ingredients and stir until just combined. Fold in the chocolate chips.

Fill Muffin Tin: Divide the batter evenly among the muffin cups. Sprinkle a few extra chocolate chips on top for good measure.

Bake: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean (a few melty chocolate bits are fine).

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.