Preheat oven to 350F.

Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.

Beat eggs and natural sweetener for about 2-3 minutes.

Add in melted coconut oil, almond milk and extract to the egg mixture.

Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.

Stir the wet and dry ingredients together, only stirring enough to combine.

Spray 2 8 inch cake pans with coconut oil spray. Pour mixture into the pans and bake about 20-30 minutes, or toothpick inserted into the center comes out clean.

TO MAKE THE ICE CREAM LAYER: In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!

Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.

Swirl into the ice cream maker for the last 30 seconds.

Turn off ice cream maker.

While the ice cream is churning make the chocolate coating.

Place the butter and chocolate in a double boiler over medium heat (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), then add the cream, sweetener, and 1 teaspoon of extract. Stir until smooth and thick. Remove from the heat. Allow to cool in the fridge for a few minutes.

TO ASSEMBLE: Once cake is done, allow to cool. Once it's fully cooled, use a knife to loosen around the edge and tip over and pop out the cake. Take a sharp large knife and cut the cake in half. Take cake and stick in the freezer to be assembled whenever ready. Or assemble immediately after this step and then freeze.

When ready to assemble, take the one sliced layer of cake and set in the bottom of a pan, (I used springform pan so I could remove the sides and display) After the first cake layer is set in, then scoop ice cream on top and spread. Once the ice cream is level, place the 2nd layer of cake and then add another layer of ice cream to the top. Freeze overnight. Once frozen, add the ganache to the top and put back into the freezer to set. this is just one option of layering. You could also put one cake layer in the bottom of the pan, add all the ice cream in the middle and then add the second cake layer to the top and add ganache on top.