Preheat the oven to 375 degrees and line two muffin tins with paper liners. Set aside.
To a large bowl, add the sugar, oil, eggs, and vanilla and beat on high until smooth.
Add in the baking powder, baking soda, salt, and cinnamon and beat until combined.
Add in the flour and beat until just smooth.
Add in the grated zucchini and chocolate chips. Stir with a spatula to evenly distribute.
Scoop the batter (I like to use a cookie scoop, it’s less messy) into the prepared muffin tins, filling each well about 3/4 full.
Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove from the oven and let sit for about a minute. After a minute, tilt the muffins onto their sides so the bottoms don’t get soggy.