Zucchini Chocolate Bundt Cake

For the cake:

Preheat oven to 350 F, grease and flour a 10 inch bundt pan and set aside

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, set aside

In a small bowl, break unsweetened chocolate into small pieces, then heat milk to steaming and pour over top of chocolate pieces, stir and set aside

In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy

Add in eggs and vanilla to the butter mixture and beat well

Stir about half the flour mixture into the butter mixture, then add the milk mixture, followed by the rest of the flour mixture, and stir well until completely incorporated

Fold in the grated zucchini, mix well and add to prepared bundt pan

Bake in preheated oven 45 minutes - 1 hour, or until toothpick inserted into center comes out clean

Allow to cool in pan for 20-30 minutes, then remove from pan and finish cooling on a cooling rack

For the ganache glaze:

Heat milk until steaming, then pour over chocolate chips and stir well

If all the chips don't melt, put the mixture into the microwave for 20 seconds(do not do longer than 20 second intervals), and stir again

Spoon the chocolate ganache glaze over the cooled cake, using the spoon to help it roll down the sides