Instructions: Preheat oven to 350 degrees.

On a four-sided grater coarsely shred enough zucchini to measure 2 1/2 cups.

Into a bowl sift together flour, cocoa, baking soda, and salt. In a large bowl with an electric mixer beat together cream, oil, and sugars until combined well. Add eggs, one at a time, beating well after each addition, and beat in vanilla. Add flour mixture and beat on low speed until combined well. Add zucchini and beat on low speed until combined well.

Line twenty-four 1/2-cup muffin cups with liners and spoon batter into liners, filling them three fourths full. Bake cupcakes in oven until springy to touch and a tester comes out clean, about 20 to 25 minutes. Cool cupcakes in muffin cups on a rack 10 minutes. Remove cupcakes from muffin cup pans and cool completely on a rack.

To make frosting: In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add sugar and vanilla and beat until mixture is light and fluffy.

Frost cupcakes with cream cheese frosting and chill until frosting is set, about 1 hour.

This recipe yields 24 cupcakes.

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