Chocolate Zucchini Bundt Cake with Mocha Glaze

Chocolate Zucchini Bundt Cake with Mocha Glaze

Ingredients:
Cake:
Cooking spray
2 1/2 cups plus 1 tablespoon flour
Sugars
Cream cheese
Vegetable oil
Eggs and egg whites
1 teaspoon vanilla extract
Leavening and spices (through cinnamon)
Buttermilk
Zucchini
2/3 cup chocolate chips
Nuts

Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

Directions:
1. Preheat the oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with 1 tablespoon flour.
2. Beat the sugars, cream cheese and oil in a large bowl with a mixer at medium speed until well blended, about 5 minutes. Add the eggs and egg whites one at a time, beating well after each. Beat in the vanilla.
3. Lightly spoon 2 1/2 cups flour into dry measuring cups and level. Whisk together with the leavening and spices in a medium bowl.
4. Add the flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with flour. Stir in the zucchini, 2/3 cup chocolate chips and nuts.
5. Pour into the pan and bake 1 hour, until a wooden pick comes out clean. Cool in the pan 10 minutes, then remove and cool completely on a wire rack.
6. For the glaze, whisk the powdered sugar and cocoa in a small bowl. Combine the milk, 2 tablespoons chocolate chips, coffee and vanilla in a 1-cup glass measure and microwave at medium 45 seconds, until the chocolate melts, stirring after 20 seconds.
7. Whisk the powdered sugar mixture into the chocolate mixture and drizzle over the cake.