Double Chocolate Zucchini Cake

• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 4 tablespoons unsweetened cocoa
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/4 cup butter
• 1 cup buttermilk
• 1 teaspoon vanilla
• 3 eggs
• 2 -3 cups zucchini
• 4 ounces ghirardelli 60% cacao bittersweet chocolate chips
• GLAZE
• 1 cup sugar
• 1/2 cup buttermilk
• 1 tablespoon corn syrup
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened butter
• 1 teaspoon vanilla or 1 teaspoon almond extract

1. Sift dry ingredients into bowl.
2. Exclude chocolate chips.
3. Add wet ingredients into larger bowl.
4. Exclude zucchini.
5. Add dry ingredients to wet.
6. Fold in zucchini and chips.
7. Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
8. Make Glaze.
9. Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.

sugar, brown sugar, flour, baking soda, cinnamon, unsweetened cocoa, allspice, salt, oil, butter, buttermilk, vanilla, eggs, zucchini, ghirardelli, sugar, buttermilk, corn syrup, baking soda, unsweetened butter, vanilla

Taken from www.food.com/recipe/double-chocolate-zucchini-cake-394559 (may not work)