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Preheat your oven to 350 degrees F and prepare a 12-cup muffin pan with liners, or use a silicone muffin pan.
In a large bowl, combine all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt, except for the chocolate chips. Whisk them together and set aside.
In a high-speed blender or food processor, add all the wet ingredients. Blend on high until the mixture is completely smooth, stopping occasionally to scrape down the sides.
Pour the blended wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix.
Using a rubber spatula, fold in the mini chocolate chips.
Evenly distribute the batter into the muffin tin and sprinkle extra chocolate chips on top.
Bake in the preheated oven for 18 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep in mind that baking time may vary based on your oven and the moisture content of the zucchini and carrots. Start checking for doneness around 18-20 minutes and add an additional 1-2 minutes if needed.