In a deep bowl, blend the egg, almond butter, coconut mousse, zucchini, milk, honey and 2 types of sugar together.
Add the rest of the ingredients, stir well and pour it out into an oven dish with baking paper. Bake the cake for about 45-50 min. in a preheated 338°F (170°С) oven.
For the vegan version, substitute the egg with 1 tbsp flax flour mixed with 3 tbsp water. Pick out an almond, coconut or other nut milk and instead of honey use whatever sweetener you like - such as more coconut sugar, white sugar, maple syrup and so on.