-Preheat oven to 350° Fahrenheit
-In a large bowl with a hand mixer (or a stand mixer), beat the eggs, granulated sugar, and brown sugar until light and fluffy.
-Add the oil, cocoa, vanilla, shredded zucchini (which has been squeezed dry), and blend.
-In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until just combined.
-Add the dry ingredients into the wet ingredients and blend until combined, being careful not to overmix.
-Switch to a wooden spoon and gently but evenly stir in the chocolate and peanut butter chips.
-Line 2 muffin tins with cupcake liners and spoon the batter into each tin, filling until ¾'s full.
-Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
-Remove from the oven and cool on a wire rack.