Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.

In a medium bowl, whisk together:

Flour

Baking soda

Baking powder

Salt

Cinnamon

Nutmeg (optional)

Set aside.

In a large mixing bowl, use an electric mixer or whisk to cream together:

Butter

Granulated sugar

Brown sugar

Mix until light and fluffy. Add eggs one at a time, then stir in vanilla extract.

Fold shredded zucchini into the wet mixture until evenly distributed. The moisture from the zucchini keeps the muffins soft and tender.

Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Overmixing can result in dense muffins, so mix until no flour streaks remain.

Gently fold in chocolate chips, reserving a few to sprinkle on top of the muffins before baking for a pretty presentation.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with the reserved chocolate chips if desired.

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the tin for 5–10 minutes before transferring to a wire rack.