Step 1

In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.

Step 2

Mix in eggs, coconut oil, and vanilla until well combined.

Step 3

Stir in zucchini (and optional chocolate chips if using).

Step 4

Spread out into greased 9x13-inch pan (or two round 9-inch pans).

Step 5

Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.

Step 6

Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.