Make the frosting: In a saucepan, combine the coconut milk and chocolate chips then melt over medium-low heat. Whisk together until well-combined. Transfer to a large bowl and allow to cool. Once cooled to room temperature, cover with a lid and refrigerate for at least 6 hours, or up to overnight.

Make the cake: Preheat the oven to 350°F then lightly grease a loaf pan. Combine the soy milk and apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. In a separate small bowl, stir together 2 tablespoons flax with 3 tablespoons water. Allow to thicken for a few minutes.

In a blender, combine all of the ingredients (except for the zucchini- allow it to drain on a tea towel or paper towels while you make the cake) in the order listed. Blend for 10 seconds, scrape down the sides with a spatula, then blend for 10 more seconds. Add the shredded zucchini to the blender then use the spatula to fold it into the batter until well-combined. Pour the batter into the loaf pan making sure to scrape down the sides with the spatula to get all of it out. Bake in the oven for 45 minutes, or until a toothpick comes out of the center clean. Allow to cool completely before frosting, for about 6 hours, or up to overnight.

Using a hand mixer, whip the chilled frosting mixture on medium speed for several minutes until  fluffy. Spread on top of the cooled cake, top with sprinkles (optional), serve immediately and enjoy!