Preheat the oven to 350°F (175°C) and prepare your muffin tin with paper liners.

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk the eggs with vegetable oil and vanilla extract until smooth.

Combine the wet mixture into the dry ingredients and mix until just combined without over-mixing.

Fold in the grated zucchini, grated carrot, and chocolate chips.

Divide the batter among the muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes until a toothpick comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.