Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, stir together both sugars, oil and eggs. Add zucchini, vanilla and almond extract; stir to combine.
Sift the baking soda, baking powder, salt, flour and cinnamon into the wet ingredients. Mix just until combined. Be careful not to over-mix.
Fold in chocolate chips and pecans.
Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.