Preheat oven to 350°F.
Line a muffin pans with paper liners or grease the pans
Place shredded zucchini in a large bowl and add ¼ cup of the flour. Toss to coat and set aside
In a small bowl, lightly beat eggs with sugar. Pour into zucchini and stir together
In a medium sized bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
Add milk and vanilla and stir well.
Add dry ingredients to zucchini mixture.
Stir until just combined.
Fold in chocolate chips.
Fill prepared muffin pans
Bake in preheated oven for 30-35 minutes or until cooked through. A toothpick inserted in centre should come out clean.
Allow to cool in pan for 3-4 minutes before transferring to a wire rack to finish cooling
Once cooled, store in an air tight container for up to 3 days or freeze for up to 3 months.
