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Preheat oven to 425ºF and prepare a 12 cup muffin tin with parchment liners or muffin liners. Alternatively you can spray the pan with baking spray if you have no liners.
To a small bowl add sourdough discard, melted butter, vegetable oil and sugar. Whisk together until combined. Add the egg, milk and vanilla extract and whisk again until smooth. Set aside.
To a large bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk together to combined. Set aside.
Wash zucchini and chop off the ends. Use a box grater to shred the zucchini on the fine setting.
Pour the liquid ingredients on top of the dry ingredients. Gently stir until partially combined. Add the shredded zucchini and chocolate chunks. Stir until just combined - a few dry streaks are okay.
Scoop about ⅓ cup of batter evenly into each muffin well. You will end up with about 12 muffins.
Bake for 5 minutes at 425ºF. After 5 minutes reduce the temperature to 350ºF. Bake for 12-15 minutes. Insert a toothpick into the center of the muffins to check if they are ready. If it comes out clean with no streaks of batter, they are ready. You may see streaks of chocolate - that's okay. If it has streaks of wet batter, bake it a little longer and check again.
Let muffins cool for about 5 minutes in the pan and then remove to a cooling rack.