Preheat oven to 425 deg F and grate your zucchini. Press it on a strainer to drain the excess liquid. Line a muffin pan with 5 liners and set it aside.
In a medium bowl whisk egg, sugars, coffee, vanilla and oil till combined. About 2-3 mins, using a beater.
Now add zucchini to it and mix in lightly.
Sift flour, cocoa, salt, baking powder and baking soda over wet ingredients and fold in only till flour disappears into the batter.
Add in chocolate chips, saving a few to top after the muffins are baked.
Pour batter in the prepared liners, all the way to the top. Leaving just about ⅛th of an inch.
Bake on 425 deg F for 9 mins then keeping the muffins in the oven, reduce the temp down to 350 deg F.
Bake for 7-9 mins or until they pass tooth pick test.
Remove from oven and press the remaining choc-chips on top. Now remove them from muffin tin. Cool on wire rack and enjoy warm!