Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
Mix all dry ingredients in a bowl - All purpose flour, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together oil, brown sugar, granulated sugar, egg, vanilla and zucchini.
Pour the wet ingredients into the dry ingredients bowl. Mix till they are just combined, do not overmix.
Gently fold in the chocolate chips. You can also save some chocolate chips to top once you fill the muffin liners in the next step.
Spoon the batter evenly into each liner.
Bake for 18-25 minutes at 350˚F or until a toothpick inserted in the center comes out clean.
Let the muffins cool completely on a wire rack and enjoy!
Notes
Peel Zucchini or Not? Either way works in these muffins. I usually prefer to not peel when I have organic produce. Moisture in Zucchini? Do not squeeze the moisture out of the zucchini, that is what makes these muffins extra moist. If there is too much liquid, you can slightly blot it with a paper towel.