Chocolate Chocolate Chip Zucchini Muffins

1 pound zucchini or yellow summer squash

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 cup cocoa powder

1/2 teaspoon table salt

1 1/2 cups sugar

1/4 cup plain yogurt

2 eggs

6 tablespoons unsalted butter, melted and cooled

1/2 cup semi-sweet chocolate chips

INSTRUCTIONS

1. 
   
   
   1. Adjust oven rack to middle position and heat oven to 375 degrees. Line a 12-cup muffin tin with muffin liners.
2. 
   
   
   2. Shred zucchini, then wrap in a clean kitchen towel and squeeze as much liquid out as you can; set aside. Whisk flour, baking soda, baking powder, cinnamon, allspice, cocoa powder, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined. 
3. 
   
   
   3. Gently fold yogurt mixture, chocolate chips, and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared muffin pan. 
4. 
   
   
   4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 25 to 30 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour.  Cooled muffins can be transferred to large ziplock freezer bags and frozen.  To thaw, microwave one muffin at a time for 30-45 seconds.