Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners. This recipe makes 12-14 muffins, so you might need an extra pan.

Pat the shredded zucchini lightly with a paper towel to absorb excess moisture. Do not squeeze it dry. Set aside.

In a large mixing bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this bowl aside.

In another large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.

Create a well in the center of the dry ingredients and pour in the wet mixture.

Gently fold the ingredients together using a rubber spatula to avoid overmixing.

When the batter is almost fully mixed, add the shredded zucchini. Stir until well incorporated.

Fold in the chocolate chips gently.

Spoon the batter into the muffin cups, filling each about 3/4 full. You should get 12-14 muffins.

Bake each tray in the center of the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. If the toothpick has batter on it, continue baking.

Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.