For the cupcakes:

• 2 large eggs, at room temperature
• 1/3 cup salted butter, melted
• 3/4 cup Greek yogurt, at room temperature (use 2% milk fat or higher)
• 1/2 cup maple syrup
• 1/2 cup coconut sugar or cane sugar
• 1/4 cup milk or almond milk, at room temperature
• 2 teaspoons vanilla extract
• 2 cups light spelt flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup raw cacao or cocoa powder
• 1/2 cup chocolate chips
• 1 cup grated zucchini

fudgy chocolate date icing

• 1 cup pitted Medjool dates (must be fresh and soft)
• 1/3 cup almond butter or cashew butter
• 1/4 cup raw cacao or cocoa powder
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons almond milk