To make these delicious zucchini muffins, begin by first preparing the dry ingredients. In a bowl, combine the flour, baking soda, baking powder, salt, and cocoa powder.

Whisk them together by using a hand whisk until they are well mixed. Sift the mixture a couple of times to make the flour fluffy and airy, which will result in fluffy muffins. Set the dry ingredients aside for now.

Next, grate the zucchini and set it aside. This will add moisture and flavor to the muffins.

In a separate large bowl, beat the eggs and sugar together on high speed for 3 to 5 minutes. This will help incorporate air into the batter, making the muffins light and fluffy. Reduce the mixing speed to low and add the honey.

Continue beating for 2 more minutes. Then, reduce the speed a bit more and add the applesauce and vanilla extract. Mix for about a minute or until everything is well combined.

Now it is time to add the dry ingredients to the wet mixture. With the mixer running at the lowest speed, gradually add half of the flour mixture. Once the flour is incorporated, add the grated zucchini and mix for another minute or until the zucchini is evenly distributed.

Finally, add the remaining half of the flour mixture and mix again for a minute or until all the flour is well incorporated. If desired, you can also add 1 cup of dark chocolate chips to the batter to make the muffins richer in flavor.

To portion out the batter, use an ice cream scoop to take 2 full scoops and pour it into each of the muffin liners. For added decoration, sprinkle old-fashioned oats and chocolate chips on top of the muffin batter.

Keep an eye on them and remove them from the oven once they are golden brown and a toothpick inserted into the center comes out clean.

Once the muffins are baked, remove them from the oven and allow them to cool in the pan for about 15 minutes. This will cause them to sweat a little and make it easier to separate them from the liners.