1 ounce unsweetened chocolate, chopped
6 tablespoons heavy cream (or full-fat coconut milk if
dairy-free)
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of powdered stevia or erythritol
(see here)
1 teaspoon vanilla extract

special equipment

Ice cream maker

1. Preheat the oven to 350°F. Spray two 8-inch
   round cake pans with coconut oil spray.


2. To make the cake, in a large mixing bowl, whisk
   together the flour, cocoa powder, cinnamon (if using),
   baking soda, and salt until blended.


3. In a separate bowl, using a hand mixer, beat the
   eggs and sweetener for 2 to 3 minutes, until frothy and
   lightened in color. Add the melted butter, cashew milk,
   and extract to the egg mixture and mix to combine.


4. Squeeze the water out of the grated zucchini if it
   seems wet, then add the zucchini to the egg mixture
   and stir to combine. Add the wet ingredients to the dry,
   stirring only enough to combine.


5. Pour the batter evenly into the pans and bake for
   20 to 30 minutes, until a toothpick inserted in the center