Chocolate Zucchini Bundt Cake

For the cake:
Put oven rack in lower third of oven. Preheat oven to 350ºF. Grease and flour a 10-inch Bundt pan.

Shred zucchini and put in a fine mesh strainer over a bowl to drain. Don’t squeeze the zucchini; just let it drain over the bowl while you prepare the cake batter.

In a large bowl, whisk flour, baking cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, cream butter, sugar, and brown sugar on medium speed 2 minutes. Reduce speed and beat in eggs one at a time. Beat in vanilla and zucchini.

On lowest speed, mix in flour mixture and milk, alternating each (add some flour mixture, then a little milk, then some flour mixture, then milk) until well combined and no streaks of flour remain.

Turn off mixer and stir in ¾ cup of the milk chocolate chips, reserving the rest for topping cake. Pour batter evenly into prepared Bundt pan.

Bake 40–50 minutes. Cake is done when pick inserted in cake comes out clean and cake is just beginning to pull away from sides of pan. Let set on wire rack 10 minutes.

Turn cake out of pan onto serving plate or cake stand and let cool 2 hours before pouring on the glaze.

For the glaze:
Mix the brown sugar, butter and milk in a medium saucepan. Stir over medium heat until butter melts and brown sugar is dissolved. Remove from heat and stir in vanilla.

Whisk in powdered sugar until smooth. If glaze is too runny, add a bit more powdered sugar. If it’s too thick, add a little more milk.

Pour warm glaze over cooled cake and immediately sprinkle with toffee bits and remaining milk chocolate chips, pressing gently to help them stick.