Stir together coconut flour, cocoa, granular sweetener, cinnamon, baking soda, baking powder, and salt.
Mix in eggs, coconut oil, and vanilla stevia extract until well blended. Stir in grated zucchini. If you want to hide the grated zucchini better, I recommend processing the batter in a food processor
Divide batter between 12 cupcake mold lined or greased.
Bake at 350°F for 25-30 minutes or until toothpick inserted in center of cupcake comes out clean.
Beat butter and cream cheese with an electric mixer until smooth and creamy.
Gradually beat in the powdered sweetener until well mixed in.
Add the hazelnut chocolate spread and beat in.
Mix in the heavy cream, vanilla stevia extract and salt and beat to fluffy. Pipe onto cooled cupcakes
The moisture from the zucchini is needed to prevent a dry cake so do not drain it after shredding. Processing the batter in a food processor will hide the grated zucchini. Peeling the zucchini is also an option to hide the green color.Using greased silicone cupcake liners is the best way to prevent the cupcakes from sticking to the mold.