Chocolate, zucchini and spinach cake with avocado chocolate frosting

Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease two 20cm round cake tins with cooking oil then line base and sides with baking paper. Put zucchini and milk in a blender and blitz until smooth. Add spinach and cocoa and blitz again. 

Put butter and brown sugar in a large bowl and whisk until combined. Whisk in eggs, 1 at a time. Pour in zucchini mixture and whisk again until smooth. It’s OK if mixture looks a little split. 

Sift in flour, bicarb and baking powder and stir until smooth. Pour evenly into prepared tins. Bake for 45 minutes or until cooked when tested with a skewer. Set aside cakes for 15 minutes then turn out onto a wire rack to cool completely.

To make avocado chocolate frosting, put all frosting ingredients in the bowl of a food processor and process until a smooth paste forms. 

Spread ½ of the frosting on 1 cake then put other cake on top. Spread remaining frosting on top. To serve, garnish with strawberries, edible flowers and leaves (for decoration only, do not eat).