Instructions:Add eggs, oil, zucchini and vanilla to blender and blend until smooth.
In a separate bowl; whisk together almond flour, swerve, baking powder, and salt.
Mix the wet ingredients in with the dry until you reach a cake batter consistency.
Scoop out 1½ cups of the cake batter and mix in cinnamon, set aside.
Next, pour the cake batter into a 10'' cast iron skillet, followed by the cinnamon batter in a circular swirl.
Once the cinnamon batter is in the skillet, drag a fork through it following the circular swirl to mix the cinnamon below the surface.
Bake at 350℉ for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Place all the ingredients for the glaze in a bowl and mix with a hand mixer until smooth.
Allow the cake to cool before spreading on the glaze with a spatula or knife.