Preheat oven to 350 degrees f. Spray two 6 inch cake pans with coconut spray.

In a large mixing bowl combine flour, cocoa powder, baking soda, and salt. salt Whisk dry ingredients together well.

In another bowl, combine shredded zucchini, almond milk, honey, maple syrup, coconut oil, egg, and vanilla extract. Whisk until well combined.

Add wet ingredients to dry ingredients and stir until combined, don't over mix.

Divide batter between the two 6 inch pans. Bake in preheated oven for 20 minutes or until a toothpick comes out clean.

Cool in pan for 10-15 minutes, carefully remove from pans and cool cakes completely on wire rack.

Scoop out the top cream from refrigerated can of coconut cream, place in a mixer. Save the remaining coconut liquid and use in a smoothie later on if you wish.

Remove ice-cold mixing bowl from freezer.

Beat coconut cream on medium-high speed for about 2 minutes.

You can add a touch of sweetener if you would like (such as stevia, or maple syrup), I didn't find it necessary, the coconut cream has a nice sweetness to it.

Spread half of the coconut whipped cream between the two chocolate cake layers and then top with strawberries, blueberries, and raspberries as shown.

We used edible flowers for decoration.

Enjoy immediately.