Preheat oven to 350℉ and grease an 8×4.5 loaf pan.
Squeeze the grated zucchini in a kitchen towel to remove excess liquid and set aside. You want to get rid of most of the excess liquid, but don’t dehydrate it completely.
In a small mixing bowl, stir together the Keto Chow, coconut flour, and baking powder.
In a large mixing bowl, beat the eggs until frothy, then beat in the avocado oil, granulated sweetener, and lemon zest.
Mix the dry ingredients into the wet ingredients, then stir the zucchini into the batter.
Pour the batter into the prepared loaf pan and place on a rack set in the center of the oven.
Bake for about 50 minutes, until the loaf is golden and a tester comes clean from the center of the cake.
Place the cake on a cooling rack and cool completely.
While the cake is cooling, make the frosting. In a large mixing bowl, beat the cream cheese with an electric mixer until it’s light and has increased in volume.
Add the powdered sweetener and the extracts and beat until light and fluffy.
When the cake is completely cool, frost it with the cream cheese frosting.
Cake will keep, tightly wrapped, in the refrigerator for up to five days.