Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl, whisk together the egg, vegetable oil, vanilla extract, and zucchini until smooth.

Pour the wet mixture into the dry ingredients and fold until just combined.

Fold in the chocolate chips until evenly distributed.

Spoon the batter into the muffin tin, filling each cup about three-quarters full.

Bake for 18 to 20 minutes or until a toothpick comes out clean.

Let cool in the pan for 5 minutes before transferring to a wire rack.