Start by grating your zuccini and placing it in a strainer and sprinkling 1/4 teaspoon salt over it. Then squeeze the zucchini a bit and let sit for 15 minutes. It will leak juice.

Grab a paper towel or cheese cloth and put zucchini in it, and squeeze out any excess liquid. You don't want all that liquid in your cupcakes or they will not turn out.

Preheat oven to 325 degrees and line your cupcake pan with liners.

In a bowl add your all purpose flour, cocoa powder, baking soda, baking powder, and mix and set aside.

Now in a new bowl add your eggs, granulated sugar, brown sugar, zucchini, butter, and vanilla. Mix until the mixture is well mixed.

Slowly add in your flour mixture, a little at a time, mixing until well mixed.

Spoon the batter into the cupcake liners, doing half way full.

Bake for 20-25 minutes or until the cupcakes are fully cooked.

Remove and place on a cooling rack to cool.

Once the cupcakes have cooled use a corer and remove part of the cupcake center out.

For making the peanut butter frosting add all ingredients into a stand mixer and whisk up until creamy. Pour into piping bag and then add some peanut butter frosting in the center of the zucchini cupcakes.

Then pipe the remaining frosting on top of the chocolate zucchini cupcakes to hide the center was cut out.