Directions:
- Preheat oven to 350°.
- To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
- Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
- Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.01 Kcal (1788 kJ) | ||
| Calories from fat | 158.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.64g | 27% | |
|---|---|---|---|
| Cholesterol | 23.36mg | 8% | |
| Sodium | 413.98mg | 17% | |
| Potassium | 684.67mg | 15% | |
| Total Carbs | 65.39g | 22% | |
| Sugars | 35.95g | 144% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 73.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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