Step 1

Sift flour into large mixing bowl (we used a pre-made gluten free baking flour to save time). Add baking soda, baking powder, cinnamon, and salt and whisk together.

Step 2

In a separate mixing bowl combine eggs, oil, sugar, vanilla and whisk together to form a batter.

Step 3

Pour batter into the bowl of dry ingredients. Stir together until combined and you have a thick batter the color of peanut butter.

Step 4

Add grated zucchini to your batter and stir in until zucchini is evenly distributed.

Step 5

Pour batter into a greased bundt pan (you can use cooking spray or 1 TB butter/flour mixture).

Step 6

Bake for 29-32 minutes at 350°F.

Step 7

Allow to cake to cool completely before removing from pan.

Step 8

Slowly drizzle cashew milk into a medium mixing bowl with powdered sugar, stirring as you go. Adding the milk slowly instead of pouring in all at once helps prevent clumping and makes mixing easier.

Step 9

Whisk together cashew milk and powdered sugar until you have a smooth white glaze.

Step 10

Slowly drizzle glaze over cooled cake. Top with with raw pumpkin seeds and dark chocolate chips or chunks — allow glaze to set before cutting and serving.