1/2 c. coconut flour
1/2 c. unsweetened cocoa powder
1 c. xylitol
1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 c. coconut oil liquified
4 large eggs, beaten
1 tsp. vanilla
2 c. zucchini, shredded
1/2 c. sugar free chocolate chips (optional)
PECAN COCONUT FROSTING:
1/2 c. unsweetened almond milk
1/2 c. powdered xylitol
1 egg yolk
1/4 c. butter
1/4 tsp. xanthan gum, optional
1/2 tsp. vanilla extract
3/4 c. unsweetened shredded coconut
1/2 c. chopped pecans
Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Mix in eggs, coconut oil, and vanilla until well blended. Stir in undrained zucchini and chocolate chips (if using).
Pour mixture into greased pan (9×9). Bake at 350º for about 40 minutes or until toothpick inserted in center comes out clean.
Combine almond milk, sweetener, egg yolk, and butter in a saucepan. Heat over medium heat.
When bubbles form, sprinkle in xanthan gum. Continue heating until thickened. Remove from heat and stir in vanilla, coconut and pecans.
Spread mixture over cooled cake.