Chocolate Zucchini Cupcakes

This is my remake of the Pioneer Womans Chocolate Sheet Cake Cupcakes. As usual, her recipe is delicious but I'm always looking for ways to make something, at least, a little bit healthier. I'm sure you could make these even healthier but I like how the taste is not compromised in my version. These are still so, so good and the zucchini takes the moisture to a new level. Frost as you wish but we eat them just as they are :)

Ingredients
2 cups flour
1 1/2 cups sugar
1/8 teaspoon salt
5 tablespoons cocoa
2 sticks smart balance butter
1 cup hot water
2/3 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 cup loosely packed shredded zucchini

In a large bowl, stir together flour, sugar and salt. Set aside. In a saucepan melt butter, add cocoa and hot water. Stir to combine. Pour hot cocoa mixture into flour and mix well. In a measuring cup pour in buttermilk, eggs and vanilla. Slightly beat egg mixture and pour into cocoa batter. Add baking soda and zucchini, stir until evently mixed. Using an icecream scoop, pour into a cupcake pan and bake for 20 min on 350. Allow to cool. Ice if desired. Enjoy! This makes exactly 24 cupcakes.