Preheat your oven to 350°F (175°C) and prepare an 8x8 inch square pan with parchment paper and non-stick spray.

Shred one medium zucchini using a grater or food processor and squeeze out excess moisture. Set aside.

In a large bowl, whisk together eggs, honey, yogurt, orange zest, orange juice, vanilla extract, and almond extract until smooth.

In another bowl, whisk together almond flour, oat flour, baking soda, and salt until well mixed.

Combine the wet and dry mixtures, then fold in the shredded zucchini until evenly distributed.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat together softened butter, powdered sugar, orange juice, orange zest, and vanilla extract until smooth.

Frost the cooled cake generously with the orange frosting and decorate with sliced orange segments.

Slice into squares and serve. Enjoy your Orange Zucchini Cake!