1-Preheat your oven to 375℉ and line: Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
2-Place pre-measured shredded zucchini in the middle: Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
3-Place drained zucchini in a large bowl: Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla and applesauce. Whisk to combine.
4-Add flour, cocoa powder, baking soda, baking: Add flour, cocoa powder, baking soda, baking powder, cinnamon and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins. Fold in chocolate chips.
5-Divide batter evenly between the prepared muffin: Divide batter evenly between the prepared muffin tin compartments, filing each compartment about ¾ full. Top with additional chocolate chips, if desired.
6-Bake in preheated oven for 18-20 minutes: Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren’t over baked, which can result in a dry muffin.
7-Let cool 10 minutes before transferring the: Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.