• Preheat oven to 350℉
• Wash and grate three cups of zucchini and set aside.

The Cake

• In large bowl add the measure and add the flour, baking powder, baking soda, cinnamon, cloves, salt, and unsweetened cocoa powder-mix well.
  3 Cups All-Purpose Flour, 1½ Tsp Baking Powder, 1½ Tsp Cinnamon, 1¼ Tsp Salt, 1 Tsp Baking Soda, ⅛ Tsp Cloves, 4 Tbsp Unsweetened Cocoa Powder
• Make a well in the center of the dry ingredients and measure the neutral oil and add in.
  1½ Cup Neutral Oil
• Crack and add eggs to the oil in the well.
  4 Lrg Eggs
• Measure and add the brown sugar then mix the cake batter.
  2 Cups Brown Sugar
• Begin mixing the batter add the grated zucchini part way through mixing.
  3 Cups Zucchini
• Fold the zucchini into the batter gently.
• Once chocolate cake batter is mixed measure and add the chocolate chips and walnut pieces.
  1 Cup Dark Chocolate Chips, 1 Cup Walnut Pieces
• Grease the bundt cake pan.
• Add three tablespoons flour to the pan and shake to coat all the sides of the pan.
• Turn pan upside down and give a tap to knock loose extra flour.
• Pour the chocolate zucchini cake batter into the bundt cake pan.
• Place on center rack of oven for 1hr and 20 minutes.
• Test cake for done and remove from oven.
• Invert cake over wire rack and let cake slide out.
• Let cake cool completely before glazing.

Optional Glaze

• In small bowl measure the icing sugar, melted butter, cream, corn syrup and cocoa powder with vanilla. Beat together.
  1½ Cup Icing Sugar, 1 Tbsp Butter, 3 Tbsp Cream, 2 Tbsp Corn Syrup, 3 Tbsp Cocoa Powder, 1 Tsp Vanilla Extract
• Thin with cream if you prefer a thin ganache vs thick and fudgy. (¼tsp at a time)
• Pour over top of cooled cake and let run down sides.
• Let cake stand for an hour to set the chocolate glaze.