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

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, and vanilla extract. Stir in grated zucchini and mashed sweet potato.

Combine the wet ingredient mixture with the dry ingredients, gently mixing until just combined to avoid overmixing.

Fold in the chocolate chips until evenly distributed throughout the batter.

Divide the batter among the prepared muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.