Oh hello.  Was gifted a massive zucchini from my son's friend's garden.  

I found this recipe and tweaked it for what I had on hand.

Gluten Free Almond Zucchini Cake

Ingredients

For the cake

• 3 large eggs
• 3/4 cup light brown sugar, lightly packed
• 2 tsp vanilla or almond extract
• 4 Tbsp butter, melted and partially cooled
• 2 1/4 cups almond flour or meal
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 cups shredded zucchini, lightly packed

For the frosting

• 4 Tbsp unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1/2 tsp vanilla or almond extract
• pinch of salt
• 1 1/2 cups powdered sugar, sifted

Instructions

• Preheat oven to 350F and lightly spray a 11 x 7 glass pan lined with parchment paper.
• Use a hand mixer, beat the eggs and the sugar until very pale and thick, a few minutes.
• Add the melted butter and vanilla or almond extract, and briefly mix to combine.
• In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt and spices.
• Gently fold the flour mixture into the egg mixture. I like to do this by hand with a silicone spatula.
• Gently fold in the zucchini just until everything is combined, don't over mix.
• Pour the batter into your prepared baking pan and bake for about 45 minutes. The cake should be risen and golden brown, and the top should spring back when touched lightly. If the cake is getting too brown on top before it is done baking, tent it with tinfoil.
• Allow the cake to cool for a few minutes in the baking pan, then gently turn it out onto a baking rack to cool completely before frosting.
• To make the frosting, beat the butter and cream cheese together in a hand mixer until smooth. Beat in the salt and vanilla/almond, and then the sifted powdered sugar, about 1/2 cup at a time.
• If the frosting seems too loose, put it in the fridge for 15 minutes or so to thicken up before frosting the cake.
• Add the frosting to the top of the cooled cake, and enjoy immediately or keep refrigerated until ready to eat.