Zucchini and Cranberry Mini-Muffins

1/2 cup whole- wheat flour

1 tablespoon unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

2 cups zucchini , coarsely grated (from about 2 medium)

2 large egg s

1/2 cup (packed) light brown sugar

1/2 cup sour cream

1/3 cup vegetable oil

1/2 cup dried cranberries

1/2 cup pecan s, toasted and chopped

Special equipment: 2 mini-muffin pans (preferably nonstick), each with 12 (⅛-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)