Whole Wheat Chocolate Zucchini Bundt Cake

This cake has made an appearance here before, but not in it's full-sized glory. And last time, I didn't include the ganache glaze. Those two things meant that it had to be re-made.
Not to mention the fact that it is delicious and I remembered how good it was even though I made it a year and a half ago.

Not to worry. We didn't eat this entire cake. It was part of the dessert table at a recent church gathering. It didn't last long and that didn't surprise me. This cake is a really good way to use some of your zucchini. Do you need any??- because I have some I could share!!!!


Whole Wheat Chocolate Zucchini Cake from King Arthur Flour Whole Grain Baking
use 9*13-inch pan or a 10-cup Bundt

Cake:
2 1/2 cups traditional whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened, or vegetable oil
1/2 cup buttermilk
3 large eggs
1 tsp vanilla extract
2 cups shredded zucchini
1 cup chocolate chips
Glaze: (optional)
1/2 cup heavy cream
3/4 cup chocolate chips
2 tsp corn syrup

Preheat the oven to 350 degrees F. Lightly grease the pan of your choice. (I used baking spray w/ flour)
Whisk together the flour, cocoa, baking soda, powder and salt in a medium bowl
Stir together the sugars and butter (or oil) in a large mixing bowl until smooth. Add the buttermilk, eggs, and vanilla; mix well.
Add half the dry ingredients. stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake until the top springs back when lightly touched, 45 to 50 minutes. Remove from the oven and cool on a rack for 15 minutes.
If using a bundt pan, remove the cake from the pan and cool completely.
If using 9*13-inch pan, you can serve from the pan of invert cake onto a platter and drizzle with the glaze.

To make the glaze: Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake, if desired.