Heat oven to 350 degrees and place cupcake liners in a 12-cup cupcake/muffin pan. Or spray well with cooking spray.
Combine oil, eggs, sugar, brown sugar, and vanilla extract in a large mixing bowl. Mix well with a whisk until combined.
Add in shredded zucchini and mix gently with a wooden spoon or spatula.
In smaller bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whick to break up any clumps.
Dump dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula.
Add in the bag of mini chocolate chips and stir to combine. If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".
Fill muffin cups almost to the top. Cook for 20-25 minutes. The tops will be nice and rounded, puffed up and the when you gently press on the muffin it should spring back and not look wet.
Let cool in the muffin pan for about 5 minutes and then remove to cooling rack. I love eating one of these warm!