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Preheat oven to 325 degrees F.
In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.
In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.
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Spoon mixture into 24 prepared muffin cups, about 3/4ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.
To make the Avocado Frosting- In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, agave and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff - enjoy!
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