• Preheat the oven to 350 degrees.
• Grate the zucchinis and set on paper towels to absorb excess moisture. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2-3 cups is perfect.
• Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
• Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
• Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
• Stir until all ingredients are thoroughly combined.
• Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze

• Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.
• Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
• Stir in vanilla extract. Drizzle over the top of the cooled cake. Enjoy!