Step 1.  Pre-heat oven to 350 degrees F and line cupcake pan with 12 paper or foil liners.

Step 2.  Add melted butter, almond milk, shredded zucchini, eggs, and vanilla to a blender and pulse 3-4 times to combine.  There should still be visible flecks of zucchini.

Step 3.  In a large bowl, sift together almond flour, sweetener, coconut flour, cocoa powder, baking powder, and xanthan gum.

Step 4.  Mix the wet ingredients into the dry ingredients.

Step 5.  Use a soup spoon to fill each cupcake well with batter and smooth the tops with your finger.  

Step 6.  Bake for 22-24 minutes until the top is firm and a toothpick in the middle comes out clean.

Step 7.  Cool the cupcakes in the pan for 1 hour.

Step 8.  In a large bowl, cream together cream cheese, butter, and vanilla with an electric mixer.

Step 9.  Whip in powdered sweetener in 1/2 cup measures until light and fluffy.

Step 10.  Add frosting to a pastry bag with a large (2 inch) tip and pipe the frosting in a spiral on each cupcake.  Alternately, you can add the frosting to a gallon plastic bag and make a 1/2 inch wide cut into one of the corners.  

Step 11.  Top each cupcake with a piece of almond bark.