1. Preheat the oven to 215* Celsious.
2. Line a pan with baking paper for easy removal once it's done baking.
(trick: crumble the baking sheet together to a small ball and then unfold again)
3. Grate the zucchini with a box grater and measure it. This recipe calls for 3 cups of packed, shredded zucchini, lightly blotted with paper towels
4. In a large bowl, whisk together the melted vegan butter and coconut blossom sugar.
5. Then whisk in the cocoa powder until combined. Add the dairy free milk, instant coffee and vanilla extract.
6. Gently mix in the shredded zucchini.
7. Mix the dry ingredients together in a small bowl, then add to the wet ingredients. Mix to form a cake like batter.
8. Fold in the dark chocolate chips or chocolate chunks.
9. Transfer to the prepared pan and sprinkle a few extra chocolate chips on top
10. Bake at 215*Celcious for 8 minutes. Then, decrease the temperature to 180*Celcious and continue baking for another 30-40 minutes.
11. The cake is done when the center is no longer jiggly and a toothpick can be removed cleanly with a few moist crumbs from the center of the cake.