Preheat Oven and Prep Pan:

Heat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.

Squeeze Zucchini Dry:

Put the pre-measured shredded zucchini onto a paper towel or clean cloth. Fold and press firmly to remove excess liquid.

Mix Wet Ingredients:

In a large bowl, whisk together the squeezed zucchini, eggs, avocado oil, maple syrup, vanilla, and applesauce until smooth.

Combine Dry and Wet:

Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet mixture. Mix with a spoon or spatula just until incorporated — avoid overmixing, which yields tough muffins. Gently fold in the chocolate chips.

Fill Muffin Cups:

Portion the batter evenly into the prepared cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top if you like.

Bake Until Done:

Bake for 18–20 minutes, until a toothpick inserted in the center emerges clean. For accuracy, check with an instant-read thermometer: muffins are ready when the center hits 200°F (95°C). This prevents overbaking and dryness.

Cool and Store:

Allow muffins to rest in the pan for 10 minutes, then move to a wire rack to cool fully. Keep leftovers in a sealed container in the fridge for 4–5 days, or freeze for as long as 1 month.