Preheat the oven to 350 degrees F. Add cupcake liners to one 12 serving cupcake pan or muffin tin and set aside.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda and salt.
In a separate bowl, whisk together eggs, butter, coconut oil, and vanilla.
Add wet ingredients to dry ingredients, and fold together until incorporated. Do not over mix.
Fold shredded zucchini and chocolate chips into the batter.
Spoon the muffin batter into the prepared liners of the cupcake pan and sprinkle chocolate chips on top of the muffins. To make this easier, you can use an ice cream scoop instead of a spoon.
Get an adult to put the muffins into the oven. Bake for 15 min or until a toothpick inserted in the center of a muffin comes out clean.
Get an adult to remove cupcakes from the oven and place them on a wire cooling rack to cool completely.