Preheat oven to 350ºF/180ºC. Coat 12 regular muffin cups with no-stick cooking spray or line with paper or foil liners. Beat eggs and sugar in large bowl with an electric mixer until well blended, about 1 minute. Beat in oil, extracts, cinnamon, and baking soda. Stir in flour and cocoa; mix well. Stir in zucchini; mix lightly. Spoon into prepared cups. Bake for 30 minutes or until cupcakes test done. Cool completely in pan on wire rack. Turn out of pan and decorate, if desired.