Baking the CakeShred your washed zucchini and drain unnecessary liquids.
Place on a dish and set aside.Combine your dry ingredients including chocolate chips, almond flour, coconut flour, baking soda, baking powder, coffee espresso powder, cocoa powder and sweetener in a mixing bowl.
Mix until well-combined.Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer.
Crack in the eggs as well.
Gently pour the dry ingredients into the mixer.
Blend until homogenous and smooth.Blend in the zucchini into the batter.
Create a pourable mixture.Brush a baking dish with melted butter.
Leave in the oven (set at 300°F) for 45-60 minutes.
When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.Making the Espresso Frosting Place all the ingredients for the frosting inside the blender.
Blend for 3 minutes.Remove the cake from the mold and frost with the espresso mixture.Slice into wedges.
Serve.