Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl, beat together the eggs, granulated sugar, and brown sugar until smooth. Add vanilla and vegetable oil.

Fold the shredded zucchini into the wet mixture.

Gradually mix in the dry ingredients until just combined—do not overmix.

Gently fold in the mini chocolate chips.

Divide the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 20–25 minutes, or until a toothpick comes out clean.

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