Preheat the oven to 425°.
Line 20 muffin tins with paper liners.
In a mixer on medium speed, beat together the eggs, sugar, and oil.
Beat in the cocoa, vanilla extract, and zucchini.
On lowest speed, add the flour, baking soda, baking powder, salt, cinnamon, and espresso powder and mix until well-combined.
Fold in in just one and a half cups of the chocolate chips and 2 tablespoons of the grated white chocolate.
Fill the prepared muffin tins almost to the top.
Using the remaining two cups of chocolate chips, place a few chocolate chips on top of each muffin. Then sprinkle the remaining chopped white chocolate on top of each muffin.
If you have sections of the muffin tins that are not used, fill them each with water half way up. This helps the muffins to have higher domes.
Bake the muffins at 425° for 8 minutes, then lower the oven to 350° and bake for another 22 minutes, or until a cake tester inserted into the center comes out clean.
Immediately remove the muffins from the pan and cool on wire rack.
Store the muffins in a covered tin or pan on top of the counter.