Shred your washed zucchini and drain unnecessary liquids. Place on a dish and set aside.
Combine your dry ingredients including chocolate chips, almond flour, coconut flour, baking soda, baking powder, coffee espresso powder, cocoa powder and sweetener in a mixing bowl. Mix until well-combined.
Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer. Crack in the eggs as well.
Gently pour the dry ingredients into the mixer. Blend until homogenous and smooth.
Blend in the zucchini into the batter. Create a pourable mixture.
Brush a baking dish with melted butter. Leave in the oven (set at 300°F) for 45-60 minutes.
When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.
Making the Espresso Frosting
Place all the ingredients for the frosting inside the blender. Blend for 3 minutes.
Remove the cake from the mold and frost with the espresso mixture.