1) Preheat an oven to 425ºF and line a muffin tin with wrappers. In a small saucepan, melt the butter on the stove on low until medium amber in color, roughly 5 minutes. Swirl the saucepan as necessary. Pour the butter into a small heat safe bowl and let completely cool.

2) In a small bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Set to the side.

3) Once the butter has cooled, thoroughly whisk together the canola oil, brown butter, sugar, brown sugar, eggs, and vanilla in a medium sized bowl until no streaks of egg remain. You will want to make sure the oil and browned butter have fully combined together.

4) Fold in the zucchini with a spatula so it is fully dispersed.

5) Once the zucchini has been folded in, dump in the dry ingredients and fold them in with a spatula until a cohesive batter forms. Do not overmix. Mix in the chocolate chips with a spatula until they are evenly dispersed.

6) Scoop the muffin batter into you prepared tin filling each cup 3/4 of the way full. Bake at 425ºF for 5 minutes before turning the oven down to 350ºF and baking them for another 20 minutes until a toothpick just comes out clean Let cool and enjoy!