Preheat oven to 350 degrees Fahrenheit. Grease cake pan(s) or bundt pan. (I use sustainably-sourced lard.)
Place dry ingredients in medium sized bowl: cassava flour, flax seed meal, carob or cocoa, cinnamon, sifted baking soda and sea salt. Whisk to mix.
Place wet ingredients in high powered blender (or use a bowl and hand-held mixer): zucchini, maple syrup, eggs, melted fat, and vanilla. Blend briefly to mix, about 5 seconds.
Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds.
Pour batter into prepared pan or pans. Bake in preheated oven until toothpick inserted in center comes out with moist crumbs adhering. Times will vary according to pan size:
Cake pan(s): 25 minutes
Bundt pan with doubled recipe: 50-55 minutes
Allow cake to cool 1 hour before unmolding. If you want the glaze to sit on top (see photo below), freeze cake for 20 minutes first to facilitate the glaze setting. Omit the short freezing time if you want the glaze to soak in. See Glaze Recipe below in Recipe Notes.
You can buy Otto's Cassava Flour here. They offer the best price and FREE shipping.
This cocoa powder is FAIRLY TRADED. Many cocoas are not, even if they're organic and non-alkalized etc. Please support fair trade. Children and families working long hours for low wages is NOT something we should support.
Melt and measure 1/4 cup cocoa butter (Fair Trade). Stir in 1 Tablespoon maple syrup. They will not mix well, staying somewhat separate. The flavor will be great.
When the cake is chilled, stir and spoon the glaze over the cake decoratively. It will harden and solidify quickly. Garnish with good quality cinnamon.