3/4cupplus 1/4 cup whole almonds, chopped in 1/4-inch pieces
3/4cupsemisweet chocolate morsels
Preheat the oven to 350°F. Spray 16 muffin cups generously with cooking spray, or line with paper cupcake liners, or coat the tins with melted butter and dust lightly with flour.
With an electric mixer, beat the cream cheese and honey until homogenized, scraping the sides and bottom of the bowl as needed. Add the eggs one at a time. Scrape the bowl again as needed. Mix in the oil and vanilla extract.
Sift the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add to the cream cheese mixture, blending well. Mix in the zucchini, 3/4 cup of the chopped almonds and the chocolate morsels.
Divide batter among the prepared muffin cups, about 1/3 cup batter per tin. Sprinkle with the remaining almonds.
Bake 18 to 20 minutes, until the tops of the muffins spring back when touched with a finger or a toothpick inserted in the center comes out clean.
Cool about 10 minutes, then remove from the tins.
To make uniform clean portions of muffins, use a multi-purpose ice cream scoop with a rotating metal bar. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup.