Preheat the oven to 425 degrees.

Mix your dry ingredients together (2 c all purpose flour, 1c sugar, ½ c cocoa powder, 2tsp baking powder, ½ tsp baking soda, 1 tsp salt). Set aside

In a separate bowl, mix your wet ingredients (1c packed shredded zucchini, ½ c sourdough discard, ½ oil, 2 eggs, 2tsp vanilla extract, ½ c milk)

Combine both dry and wet ingredients together.

Add 1 ½ c chocolate chips to mix (save the last half cup or so for the tops of the muffins).

Place cupcake liners in your cupcake tin. (If you aren’t using parchment paper muffin liners, this is where you will want to spray the paper liners with oil).

Fill the liners to just over ¾’s the way full.

Sprinkle the desired amount of chocolate chips on top (I like about 5-6 chocolate chips per muffin).

Place in the oven for 13-15 min.

You will know the cupcakes are done, when they come out virtually clean. (Remember you have chocolate chips in there, so some chocolate on the toothpick or butter knife you use to test is normal).