Chocolate Zucchini Bundt Cake

• 2-1/2 cups Unbleached All-purpose Flour
• 1/2 cups Cocoa Powder
• 2-1/2 teaspoons Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cinnamon
• 3/4 cups Softened Butter, Plus 2 Tablespoons For The Glaze
• 2 cups Granulated Sugar
• 3 whole Large Eggs
• 2 teaspoons Pure Vanilla Extract
• 2 Tablespoons Finely Grated Orange Peel
• 2 cups Coarsely Grated Unpeeled Zucchini
• 1 cup Whole Milk, Divided
• 1 cup Semi-sweet Chocolate Chunks
• 1 cup Chopped Walnuts Or Pecans
• 2 ounces, weight Unsweetened Chocolate Squares
• 2-1/2 cups Powdered Sugar

1. Preheat oven to 350u0b0F.
2. Combine flour, cocoa, baking powder and soda, salt and cinnamon. Set aside.
3. Beat together 3/4 cup butter and sugar until smooth and well blended. Add eggs one at a time, blending well after each. Add vanilla. Mix well. With a spoon, stir in orange peel and zucchini.
4. Alternately stir in 1/2 cup milk and the flour mixture into the zucchini mixture. Stir in chocolate chunks and walnuts. Pour into a greased and floured bundt pan or tube pan. Bake approximately 50 minutes (check after 45 minutes) until an inserted toothpick comes out clean. Don't overcook!
5. Cool in the pan for 15 minutes. Turn out onto a rack to cool completely.
6. For the glaze, melt the chocolate squares with the remaining 2 tablespoons butter and 1/2 cup milk. Blend until smooth. Add the powdered sugar. Blend well.
7. Drizzle the glaze over the cake and enjoy!

flour, cocoa, baking powder, baking soda, kosher salt, ground cinnamon, butter, sugar, eggs, vanilla, zucchini, milk, chocolate, walnuts, chocolate squares, powdered sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-zucchini-bundt-cake/ (may not work)