Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners
Grate the zucchini using the large holes on a box grater or the grater attachment on the food processor.
Grab a clean kitchen towel, dump the grated zucchini in the center, wrap it up, and wring it out over the sink.
In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract
To the mixture add in your egg and whisk until well combined.
In another bowl, add in your flour, cinnamon, nutmeg, baking soda, baking powder, and salt directly. Combine together
Add the wet to the dry ingredients
Gently fold everything together with a spatula or wooden spoon.
Add in the zucchini and chocolate chips
Stop mixing as soon as the flour disappears. A few small lumps are fine.
Using an ice cream scoop, fill each one about ¾ full; do not overfill
Bake at 375°F for 20 to 22 minutes.
The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean.
Remove from oven and let the muffins sit in the tin for 5 minutes before moving them to a wire rack
Cool the muffinson the rack for another 10 minutes before eating
