Lightly grease or use non-stick spray in a 12 cup muffin baking mold.
In large mixing bowl combine sweetener and butter/oil.
Beat in eggs.
Stir in the cocoa, vanilla, and zucchini.
In separate bowl, mix together the rest of the ingredients.
Add dry mix into wet mix until moist.
Evenly distribute batter between the 12 muffin molds.
Bake at 325°F for 25-30 minutes. Remove from molds and let cool on wire rack. Store covered in refrigerator.
Makes 12 regular-sized muffins. If you are using a different-sized tin, adjust the baking times and monitor them closely.Mix in some nuts or sugar-free chocolate chips for a little extra taste and texture.Store leftover muffins covered and in the refrigerator. They will last about a week in the refrigerator.