Pre heat oven to 425 F degrees. Spray a 12 count muffin pan with non-stick spray and set aside.
In a bowl whisk together whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.
Using your stand mixer fitted with paddle attachment (or using your hand mixer) beat together oil, both the sugars and applesauce till well combined.
Add in vanilla extract and eggs and mix till combined.
Add the yogurt and mix. I used regular yogurt here, you may use greek yogurt.
Add the dry ingredients and mix till just combined. Do not over-mix.
Fold in grated zucchini and chocolate chips.
Fill the muffin tray all the way to the top with the batter.
Bake at 425 F degrees for 5 minutes, then reduce the temperature to 350 F (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean.
While the muffins the baking, make the caramel glaze. In a bowl take some powdered sugar and add Silk Caramel Creamer.