Preheat the oven to 400°F. Grease a mini muffin pan with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate medium bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Fold the wet ingredients into the dry. (The batter will be very thick and hard to stir but will loosen as soon as the zucchini is added.)
Add the grated zucchini to a kitchen towel and ring out as much moisture as possible. Fold the grated zucchini and mini chocolate chips (optional) into the batter.
Divide the batter among the mini muffin tin cups, filling each cup full.
Bake the muffins until a toothpick inserted comes out clean, 14 to 18 minutes. Remove them from the oven and let them cool in the pan for 5 minutes before serving.
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