====== Gluten Free German Chocolate Cake with Zucchini ======

Reference: https://lowcarbyum.com/german-chocolate-zucchini-cake-gluten-free/

===== Ingredients =====

CAKE:
  * 1/2 cup coconut flour
  * 1/2 cup unsweetened cocoa powder
  * 1 cup low carb sweetener //original author used 1/2 cup Pyure//
  * 1/2 teaspoon ground cinnamon
  * 1 teaspoon baking soda
  * 1 teaspoon baking powder
  * 1/4 teaspoon salt
  * 1/4 cup coconut oil liquified
  * 4 large eggs beaten
  * 1 teaspoon vanilla
  * 2 cups zucchini shredded
  * 1/2 cup sugar free chocolate chips //optional//

PECAN COCONUT FROSTING:
  * 1/2 cup unsweetened almond milk
  * 1/2 cup sweetener //original author used Swerve Confectioners Powder//
  * 1 egg yolk
  * 1/4 cup butter
  * 1/4 teaspoon xanthan gum //optional//
  * 1/2 teaspoon vanilla extract
  * 3/4 cup unsweetened shredded coconut
  * 1/2 cup chopped pecans


===== Directions =====
CAKE:
  - 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 zucchini and chocolate chips (if using).
  - Pour mixture into greased pan (I used a 9×9).
  - Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
  - 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.