Preheat your oven to 425°F. Lightly coat a muffin tin with nonstick spray or line it with paper or silicone muffin liners.

Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture over the sink or a bowl. Set aside.

In a large mixing bowl, combine the whole wheat flour, cinnamon, baking powder, baking soda, and salt, whisking them together until well mixed.

In a separate bowl, whisk the eggs, buttermilk, honey or maple syrup, vanilla extract, and melted butter until everything is fully blended.

Pour the wet mixture into the dry ingredients and stir gently using a rubber spatula until just combined. Carefully fold in the grated zucchini and chocolate chips.

Divide the batter evenly among the muffin cups in the prepared muffin tin.

Bake in the preheated oven at 425°F for 5 minutes. Then, lower the oven temperature to 350°F and continue baking for an additional 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.