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Preheat your oven to 180C (350F). Line a 12 hole muffin pan with papers.
Place cocoa powder, oil, sugar, drained beans, baking powder, vanilla and eggs in a bowl or large jug. Puree with a stick blender until smooth (or use a food processor). Or you could just mash with a fork for a more chunky version.
Divide the grated veg between the muffin papers. Pour over the chocolate batter and use a knife to stir each one so the veg are combined with the chocolate.
Bake for 30 minutes or until the muffins feel springy to the touch and a skewer inserted in the middle comes out without any gooey mixture on it.
Cool for a few minutes in the tin then transfer to a rack to cool completely.