Preheat oven to 350 degrees F. Line muffin tin with paper liners (we used 9 of these tulip liners).

Place grated zucchini in a fine mesh strainer and allow to drain while you prepare the muffins.

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

In the bowl of a stand mixer, place both sugars, oil, eggs and vanilla. Beat for 1 to 2 minutes until thoroughly combined, scraping the side of the bowl as needed.

On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined – again scraping the side of the bowl as needed.

Add drained zucchini and evenly mix throughout the batter.

Using a rubber spatula, fold in larger chocolate chips.

Fill the muffin liners, evenly distributing the batter. Sprinkle the mini chocolate chips over the tops of the each muffin batter.

Fill any empty muffin cups with about a 1/2-inch of water. Carefully transfer pan to the oven and bake for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.

Enjoy immediately or store in a tightly sealed container.