Preheat the oven to 350°F with a rack placed in the center of the oven.
Whisk together flour, oatmeal, brown and granulated sugars, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir in chocolate chunks.
In a separate bowl, mix the zucchini, eggs and oil until well blended. Add the zucchini mixture to the dry ingredients until just combined. Do not over-mix.
Distribute into paper lined or lightly greased muffin pan, place in oven and bake for about 18-20 minutes or until a toothpick inserted into the muffins comes out clean.
This recipe makes 1 dozen muffins.Do I need to squeeze the zucchini? In a pinch for time, I’ve been known to skip this step, but when I notice that the zucchini is especially liquidy, I do take the time to lightly press the shredded squash between some clean paper towels to remove any excess moisture. If you can, I do recommend that you take the time to do so.What kind of oil should I use? I love baking this with the best quality extra-virgin olive oil I can find (such as Cobram Estates). Canola oil can also be used in this recipe.