The Bottom Less Pit

Preheat the oven to 400 degrees Fahrenheit and place silicone or paper liners in a muffin tin.
First, peel one small zucchini. Then, grate into a measurement bowl lined with paper towels. Once there is one cup of grated zucchini, add 1/4 teaspoon of salt to the zucchini. Allow to sit.
In a large bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, espresso powder and salt. Then, set to the side.
In a medium bowl, use an electric mixer to beat together the eggs, greek yogurt, almond milk, oil and vanilla extract.
Sift the dry ingredients, half at a time, into the bowl with the wet ingredients. Use the electric mixer to combine until thoroughly mixed, then sift in the rest of the dry ingredients and repeat.
Pour the chocolate chips into the bowl and use a spatula to fold into the batter.
Before adding the grated zucchini to the bowl, use the paper towels to wring out any moisture. Then, add the zucchini to the batter and fold in with the spatula.
Carefully fill each muffin liner to the very top with the batter.
Bake for 20 minutes on the center rack, then remove from the oven and allow to cool in the liners for 15 minutes.
After the allotted time, remove from the liners and cool to room temperature on the wire rack or serve warm.