1-Preheat oven: Preheat oven to 325°F and line a 12-cup muffin pan with cupcake liners.

2-Mix dry ingredients: In a medium bowl, whisk together the 1 cup all-purpose white flour (125 grams), 1/2 cup Dutch-processed cocoa (45 grams), 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

3-Mix wet ingredients: In a separate large bowl, whisk the 2 large eggs, then add the 1 cup coconut sugar (180 grams), 1/3 cup extra virgin olive oil (80 milliliters) or substitute, and 1 tablespoon real vanilla extract. Stir in the 1 3/4 cups coarsely grated zucchini (190 grams).

4-Combine: Gradually mix the dry ingredients into the wet mixture until combined; the batter will be thick.

5-Add chocolate chips: Stir in the 3 tablespoons mini chocolate chips.

6-Fill liners: Divide the batter evenly into the cupcake liners, filling each about three-quarters full.

7-Bake: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.

8-Cool: Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting or serving.