NOTE: For special occasions, this cake is wonderful served with whipped cream or ice cream.
NOTE: You can shred your zucchini in two cup amounts and store it in zip-top
bags in the freezer. When you're ready to make this cake, thaw the zucchini, and drain it a bit, then proceed as though it were fresh :)
**We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, with a little coconut flour for extra nutrition and flavor. You can substitute up to 25% of the flour in a recipe with coconut flour.