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Preheat oven to 325ºF and grease a large bundt pan (9 to 12 cup capacity) very well.
In a large bowl, whisk together the almond flour, sweetener cocoa powder, coconut flour, whey protein, baking powder, and salt.
Add the eggs, melted butter, and vanilla extract, then add the zucchini and stir until well combined. If your batter is very thick, add liquid one tablespoon at a time. It should be easily spreadable but not pourable.
Spread the batter in the prepared pan and smooth the top. Bake 40 to 50 minutes, or until the top is just firm to the touch.
Let cool in the pan for at least 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.
In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake and let set.