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Preheat the oven to 400°F with a rack in the center. Grease the wells of a standard 12-cup muffin pan, or line with baking cups and lightly grease the inside of the cups.
In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly.
Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine.
Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry spots remain.
Scoop the batter into the prepared muffin pan, filling the cups almost full; a rounded Scone and Muffin Scoop works well here (about 90g per muffin).
Sprinkle the tops of each muffin with granulated sugar (about ½ teaspoon per muffin).
Bake for 18 to 22 minutes or until the muffins spring back when pressed gently, and a toothpick or paring knife inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack; serve warm or at room temperature.
Store any leftover Chocolate Zucchini Muffins, covered, at room temperature for several days; freeze for longer storage.