Place the softened butter, sweetener and vanilla in a mixing bowl and mix until smooth.
Add the eggs one by one, mixing in between each egg.
Add the almond meal/flour, baking powder, and cocoa. Mix until smooth.
Stir in the grated/shredded zucchini/courgette and mix gently until the zucchini is hidden in the yummy chocolate cake mixture.
Divide the mixture between 2 sandwich baking tins which have been oiled/buttered and lined. Sandwich tins are two regular-sized baking tins but quite shallow.
Bake at 180C/350F for 25–30 minutes until completely cooked in the centre but still remains moist.
Serving suggestion (optional)
Whip some double/heavy/whipping cream and use it to sandwich the 2 cake layers together. Add sweetener if you orefer.
Place more whipped cream on top of the double layer cake and decorate with sliced strawberries, or berries of choice.
Nutrition is for 1 double-layered slice with whipped cream and 1 strawberry as shown. You may reduce the carb value further by omitting the strawberry.Sandwich baking tins are two regular-sized baking tins but are quite shallow.