Chocolate Zucchini Cake

1/2 cup butter, softened
1/2 cup canola oil
2 cups sugar
4 large eggs (at room temp.)
1 1/2 tsp vanilla extract
2 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 cups grated zucchini
3/4 cup chopped walnuts
3/4 cup chocolate chips

glaze:
1/2 cup heavy cream
4 oz semisweet chocolate (chopped)
1 tbsp light corn syrup
1/2 tsp vanilla extract

1. Grease a large bundt pan w/ butter and coat w/ flour. Heat oven to 350 degrees.

2. In large mixing bowl, combine butter, oil, sugar and eggs and beat 2-3 minutes until light and airy. Add vanilla and blend briefly.

3. Mix together dry ingredients in another bowl until well combined.

4. Stir dry ingredients into creamed mixture and mix until evenly blended. Add the buttermilk and mix again.

5. Fold in grated zucchini, about half at a time, then add walnuts and chocolate chips.

6. Scoop batter into prepared pan and smooth top with a spoon.

7. Bake for 50-55 minutes, until a toothpick inserted deep into the cake comes out clean. Cool pan on a rack for 20 minutes then carefully run a knife around the sides to loosen. Invert it onto a large plate and cool thoroughly.

8. For the icing, heat the cream and chocolate in a double boiler until the chocolate melts. Remove the pan from heat and whisk until smooth. Whisk in the corn syrup and vanilla. Let the icing cool a few minutes so that it thickens just a little then spoon it over the surface ot the cake. Makes 14-16 slices. Enjoy!