1 1/2 cups shredded zucchini (about 1 medium), using cheese grater works
OPTIONAL: 1/2 cup Signature Reserve Bittersweet chocolate chunks (or semi-sweet chocolate chips), chocolate frosting of your choice or powdered sugar for dusting on top
Preheat oven to 350-degrees. Coat muffin pan or brownie pan with cooking spray (12 cups each holding 1/4-cup).
Add flours, cocoa powder, baking soda and powder, coffee crystals and salt to a medium mixing bowl and whisk to blend well. In mixing bowl, beat the oil, sugars, eggs, yogurt (or similar) and vanilla paste together until well combined. Stir in the zucchini then pour in the dry ingredients and beat on low speed until combined. Stir in chocolate chunks if desired. Use a 1/4 cup measure or ice cream scoop to fill the cups.
Bake until a toothpick inserted in the center of a mini cake comes out clean (about 18-22 minutes). Let mini cakes cool completely. Frost as desired or dust with powdered sugar.