½cupcocoa powderI used dark, but you can use regular if you choose
1cupmini chocolate chips
For the Frosting:
1¼cupschocolate chipsI used a mixture of semi-sweet and espresso flavored
1/2cupheavy creamcan use half/half or whole milk if that's what you have on hand
2tbspmini chocolate chipsfor garnish
Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients alternately with the buttermilk until everything is incorporated. Mix in the zucchini and chocolate chips by hand, or on low speed of mixer.
Pour batter into prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven, and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
Place the chocolate chips and heavy cream or milk in a medium-sized pot. Heat on low, stirring until melted and creamy.
Let frosting cool just slightly, then spoon over the top of the cake, allowing it to drizzle down the sides and into the middle. Sprinkle the top with mini chocolate chips.
This cake is delicious served warm, or room temp.
Can be stored in a tightly sealed container on the countertop for a couple of days, but should be moved to fridge for a few more days of storage. Microwave for a few seconds to warm when chilled.
*If you do not have buttermilk on hand, pour 1 1/2 teaspoons lemon juice or white vinegar in a measuring cup, then add milk until it reaches the 1/2 cup mark. The acidic milk combined with baking soda in a recipe helps add a lightness and tenderness to baked treats.