Shred 2 cups of zucchini, squeeze out excess water and place into a small bowl and set aside.
In a small bowl whisk together the coconut flour, flax seed, cacao powder, baking powder, and sea salt.
In a large bowl whisk the eggs until they are light and fluffy.
Add the zucchini to the wet mixture.
Bake for 35 minutes. When toothpick comes out clean- cake is done!!
Allow to cool completely before frosting.
Blend all ingredients well in a vitamix or food processor. You will have to scrape the edges and blend several times until smooth.
Add second tbsp of milk if needed to thin frosting.
Top cake or cupcakes and enjoy!
These are my favorite brands which I used making this recipe:
I love using a spring form pan when baking cakes because it provides a built in plate for the cake to sit on. It typically shortens bake time so watch your cake very closely the last ten minutes!
I love my Vitamix, but I think any food processor will work for frosting.
Cake will keep covered on counter top for 2 days. Store in refrigerator after 3 days.
Option: 1/4 cup chocolate chips