Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 18 muffin cups.
In a large mixing bowl, whisk together both flours, baking powder, baking soda,and spices.
Set aside.
In a separate bowl, whisk together egg, buttermilk, honey, oil, lemon juice and zest.
Stir in the zucchini.
Add the dry ingredients to this zucchini mixture. Stir only until combined.
Gently fold in the dark chocolate chips until just combined.
Fill muffin liners ¾ full.
Bake for 20-23 minutes or until the top bounces back when lightly touched.
The muffins are best consumed the same day they are made.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Dairy Farmers of Canada