Gluten Free Zucchini Chocolate Cake w/ Frosting

For the cake

• 1 cup zucchini, shredded
• 1 egg
• 1/2 cup almond Milk
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 tsp raw apple cider vinegar
• 1 cup rolled oats ground into a flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup chocolate chips divided

For the Frosting

• 1/2 cup coconut butter
• 1/3 cup coconut oil
• 3 tbsp maple syrup
• 3 tbsp cocoa powder
• pinch sea salt

1. Preheat the oven to 350ºF (177ºC) and line an 8 x 8 pan with parchment paper going in both directions to ensure it's easily removed.
2. In a fine mesh sieve or a nut milk bag, squeeze out as much water from the shredded zucchini as possible. Then add the shredded zucchini to a large bowl.
3. Add the remaining wet ingredients to the bowl from the egg to the apple cider vinegar. Stir to combine.
4. Add the dry ingredients from the oat flour to the salt and mix well to combine. Fold in 1/3 cup chocolate chips.
5. Pour the batter into your prepared pan and place in the oven to bake for 25 to 28 minutes, until a toothpick inserted comes out clean. Allow it to cool in the pan for at least 15 minutes, then carefully lift the parchment paper to release the cake. Place this on a cooling rack to finish cooling.
6. Meanwhile, in a blender or food processor add all of the ingredients for the chocolate frosting and blend until smooth, creamy and well combined. Set aside.
7. Once the zucchini cake is cool, spread the chocolate frosting all over. Top with remaining chocolate chips. Keep on the counter if your kitchen is nice and cool, otherwise, move it to the fridge.