Chocolate Chip Zucchini Muffins

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or spray the cavities with cooking spray.
In a large bowl gently whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large mixing bowl whisk together the melted coconut oil, brown sugar and white sugar. Add in the eggs, vanilla and milk and continue mixing until well blended.
Gradually add the dry ingredients into the wet ingredients, mixing well after each addition. The batter will be fairly thick.
Add the zucchini to your mixing bowl and gently stir until well incorporated.
Finally add the chocolate chips and fold them into the batter until evenly distributed.
Scoop the batter into the prepared muffin tin filling each ¾ of the way full.
Place them in the oven. Bake for 19-22 minutes, or until the tops of the muffins start to turn a very light golden brown.
Transfer to a wire rack to cool for 5-10 minutes before serving.