Heat the oven to 325ºF (165ºC). Line 24 muffin cups with muffin liners.Shred zucchini until you get 2 cups (about 2-3 zucchinis) and squeeze it to get the excess liquid out, set it aside. Sift flours, salt, baking soda, baking powder, and cinnamon together in a bowl, set it aside.With the help of a mixer, beat eggs, oil, vanilla, applesauce and sugars together, for about 3 minutes. Add sifted ingredients to the mixture and beat just until incorporated. With a spatula, stir in the shredded zucchini, nuts and chocolate chips. Pour it in the muffin cups and bake it for about 22 minutes, or until golden on top, and springing back up when touched on top center.
Feel free to make changes if you would like to experiment with different flours. Using just all-purpose flour works as well.The chocolate chips are optional, but I recommend it, since the batter is not super sweet.