Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper.
In a large bowl, beat the eggs until light and fluffy (about 1 minute). Whisk in the zucchini and granulated sweetener. Set aside.
In a microwave-safe bowl, gently melt the chocolate and coconut oil together until smooth. Add the chocolate mixture to the zucchini bowl and whisk until incorporated.
Add in the oat flour, baking powder, and salt. Stir until combined.
Transfer the batter to the prepared pan and bake for 24-27 minutes.
Meanwhile, prepare your frosting. Peel and cube your sweet potato. Place the cubes on a microwave-safe plate and cook for 3-4 minutes on high. Transfer the cubes to a food processor or high-speed blender. Blend until pureed. Melt chocolate and add to the sweet potato puree. Continue blending until incorporated.
Once the cake and frosting have both cooled to room temperature, frost cake, and serve.
Notes
Substitutes:
Use any flour of choice. All-purpose, wheat, or oat flour will be great substitutes
Dark chocolate can be used in place of sugar-free chocolate
Coconut oil preferred but any other neutral oil will work. Try avocado oil too.
Sweeteners: Coconut sugar, brown sugar, cane sugar, monk fruit sugar, or sweeteners like Swerve or Truvia.
Makes about 8 pieces. The serving size is one square.
Storage:Place leftovers in a container and store in the fridge for up to 5 days. You can freeze for up to 3 months and just allow it to thaw in the fridge when ready to eat again. Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.