Rich and moist chocolate zucchini cake with deep chocolate flavor and soft texture.

Scale

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

3 large eggs

2 teaspoon vanilla extract

½ cup buttermilk

3 cups finely shredded zucchini

2 ½ cups all purpose flour

½ cup dark cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup mini chocolate chips

1 ¼ cups semisweet chocolate chips

½ cup heavy whipping cream

2 Tablespoons mini chocolate chips

1. Preheat oven to 350 degrees and prepare bundt pan

2. Beat butter and sugars until creamy

3. Add eggs and vanilla and mix well

4. Combine dry ingredients separately

5. Alternate adding dry ingredients and buttermilk

6. Fold in zucchini and chocolate chips

7. Pour batter into pan and bake 50-60 minutes

8. Cool cake before removing from pan

9. Melt chocolate chips with cream for glaze

10. Pour glaze over cake and let set

Do not squeeze zucchini dry

Use fresh cocoa powder for best flavor

Allow glaze to cool slightly before pouring