Chocolate Zucchini Muffins with Coconut Vanilla Icing

For the Muffins:

• 2 cups gluten-free flour (Bobs 1-2–1 Flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1/2 cup cacao powder
• 4 free range eggs
• 1.5 cups shredded zucchini
• 3/4 cup coconut sugar
• 1 cup dark chocolate chips
• 1 cup of olive oil
• 1 tsp vanilla powder
• Pinch of sea salt
• 1 can pure pumpkin puree
• 1.5 medium zucchinis shredded
• 1 tsp coconut oil (to grease the muffin tin)

For the Icing:

• 2 cups coconut butter
• 1 tsp vanilla powder
• ½ cup cold unsweetened coconut or almond milk
• ½ cup coconut icing sugar
• 1 tsp activated charcoal powder (black icing)
• 1 tsp blue majik + 1 tsp pitaya powder (for the purple icing)
• 1 tsp Dunaliella Salina powder (for orange icing)