For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. Press and squeeze to release the excess liquid and set aside.
Preheat oven to 325F and grease a large bundt pan well.
In a large bowl, whisk together almond flour, sweetener cocoa powder, coconut flour, whey protein, and baking powder.
Add the eggs, melted butter or coconut oil, vanilla extract and ½ cup almond milk. Add the drained zucchini and mix until well combined. If your batter is very thick add a few tablespoons additional almond milk at a time until it thins out. It should be spreadable but not pourable.
Spread batter in the prepared pan and smooth the top. Bake 45 minutes or until set and a tester inserted in the center comes out clean.
Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
In a medium saucepan over medium heat, combine cream or coconut milk and the sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
Pour over the top of the cake and let set.
If you do not own a bundt pan, bake the cake in a 9x13 pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.