Grate the zucchini and slightly wring out excess moisture using a paper towel, set aside.
In a med bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
In a large bowl, whisk together the eggs, sugar, brown sugar, yogurt, and vanilla.
Slowly stir the dry ingredients into the egg mixture. Mix well.
Stir in zucchini.
Prepare cupcake pans with liners.
Bake in a preheated 350* oven for approx 22 minutes (test with toothpick).
Cool in pan for 10 minutes, then place on wire rack to finish cooling.