Prep your pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Grate the zucchini: Use the large holes of a box grater. Lightly squeeze a handful at a time over the sink to remove only excess drip—don’t wring it dry. You want some moisture left.

Whisk the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until well combined.

Mix the wet ingredients: In a second bowl, whisk eggs, sugars, oil, vanilla, and yogurt until smooth and slightly thickened.

Combine wet and dry: Pour the wet mixture into the dry. Stir gently with a spatula until a few flour streaks remain. Don’t overmix.

Fold in zucchini and chips: Add the grated zucchini and chocolate chips. Fold just until evenly distributed. The batter will be thick.

Fill the cups: Divide the batter among the 12 muffin wells, filling them almost to the top. Sprinkle a few extra chips or coarse sugar on each if you like.

Bake: Bake 18–22 minutes, until the tops are set and a toothpick comes out with a few moist crumbs (melted chocolate smears are fine).

Cool: Let muffins sit in the tin for 5 minutes, then transfer to a rack to cool. Enjoy warm or at room temperature.