200gm icing sugareither pure or gluten free mixture- 2 cups
Oven 170 C / 340 F. Two lined greased 20 cm / 8 inch springform tins
Trim and grate the zucchini on the large side of a grater. This will make about two packed cups.
Mix the eggs, oil, vanilla, and milk well. Then mix in the sugar.
You'll need a large bowl. Sift the cocoa into the bowl. Add the gluten free flour, almond meal, salt and baking powder. Whisk together.
Put the zucchini and the egg mixture into the bowl with the dry ingredients and then mix well till combined.
Pour the mixture into the two prepared cake tins and bake for approx 60 minutes. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes before running a knife around the inside of the tin and removing. Cool till cold. Refrigerate to cold in hot weather
Beat the softened butter till light and fluffy. Add the cream cheese and vanilla and beat till fluffy again. Add the sugar 1/2 cup at a time incorporating well before adding more.
Once made this can be used straight away or refrigerated till needed. Bring back to room temperate before using.
Chocolate Ganache: 200 ml Cream ( or Coconut cream and 200 gm chopped chocolate
Heat the cream and pour over the chocolate and stir till melted.