-
Preheat oven to 350 degrees.
-
Grease and flour a 9x13 inch pan.
-
Cream coconut oil and organic sugar in a medium mixing bowl.
-
Add vanilla and soured almond milk.
-
Combine all dry ingredients together in a separate bowl: flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
-
Add the coconut oil mixture to the dry ingredients.
-
Add zucchini, and stir until just combined.
-
Pour cake batter into prepared pan.
-
If adding the chocolate chips and pecans, sprinkle evenly over the top.
-
Bake for 40-45 minutes or until toothpick inserted comes out clean.
-
Store in an airtight container for up to three days.