Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures that everything is evenly distributed.

In a separate bowl, whisk together the eggs, oil, vanilla extract, and grated zucchini.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay.

Fold in the chocolate chips.

Fill each muffin liner about ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep a close eye on them, as ovens vary.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these divine Chocolate Zucchini Muffins warm or at room temperature.