Preheat oven to 350 F.

Prepare two  muffin pans by spraying with baking spray or lining with paper cups.

In a medium sized mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

large mixing bowl, stir together the shredded zucchini, sugar, discard, melted butter, sour cream, milk, eggs, and vanilla extract.

Stir the flour mixture and chocolate chips into the zucchini mixture until just combined. The batter will be thick, but do not over mix. 

Evenly divide the batter into the prepared muffin pans, filling each one 3/4 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, rotating the pan halfway through the baking time.

Allow the muffins to cool in the pans for 10 minutes before removing to a wire rack to cool completely.