a little spicy kick from cayenne

Scale

3 cups white whole wheat flour (I use King Arthur brand)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

pinch cayenne pepper, optional

1/2 cup cocoa powder

4 large eggs, room temperature

2 1/2 cups granulated sugar

1/2 cup canola oil

3/4 cup applesauce

1/4 cup unsalted butter, melted

3 cups shredded zucchini, lightly tamp it down into the cup

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Preheat oven 350F. Lightly grease or line 2 ½ dozen muffin cups with paper liners.
Sift the flour, baking powder, baking soda, salt, cinnamon and cocoa powder into a large bowl, then whisk until blended and set aside.
In mixing bowl, beat eggs on high speed with an electric mixer for 2−3 minutes gradually adding the sugar. Beat until mixture is pale yellow, thick and creamy.
Add oil, applesauce and melted butter; beat until well mixed.
Add the flour mixture to the egg mixture and fold gently by hand until dry ingredients are completely moistened and mixed.
Stir in zucchini.
Using a standard ice cream scoop, fill muffin cups about 2/3 full.  
Bake 25 minutes or until wooden pick inserted in cupcake comes out clean.
Cool. Dust with powdered sugar or add a chocolate glaze or frosting, if desired, but really not needed.