Preheat oven to 375°F. Place cupcake liners into muffin pan.
Grate zucchini and squeeze out excess moisture.
In a large bowl, whisk eggs, honey, melted coconut oil (take care not to heat the oil), zucchini and vanilla.
In another bowl, mix wheat and all-purpose flours, cocoa, baking soda, baking powder, salt and pumpkin pie spice. Gradually mix dry ingredients into wet until just combined.
Fill muffin cups about 3/4 full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.