If using gratedÂ zucchiniÂ squeeze out as much water as possible using a cheesecloth. TransferÂ zucchiniÂ to a bowl and set aside. If you are pureeing the zucchini you can add the zucchini and almond milk to a blender and blend.
Preheat oven to 325Âº. GreaseÂ a deep 9" cake pan or spring form pan. Sift flour, cocoa, baking soda, salt and egg replacerÂ together into a mixing bowl and set aside.
Beat together the margarine and granulated sugarÂ Â in a large bowl with an electric mixer on medium speed until fluffy.
Add coconut oil, beating well. Add the vanilla, reduce speed to low, and beat in flour mixture and almond milk (with or without zucchini)Â in alternate batches. Stir in reservedÂ zucchini if you were using grated zucchini.
Pour batter into prepared panÂ and sprinkle with chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes - 1 hour.
Remove from oven and set aside to cool completely. Invert onto a plate and dust with powdered sugar.