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1
For the cake:
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2
Put oven rack in lower third of oven. Preheat oven to 350u00b0F. Grease and flour a 10-inch Bundt pan.
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3
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.
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4
In a large bowl, whisk flour, baking cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.
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5
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.
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6
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.
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7
Turn off mixer and stir in 3/4 cup of the milk chocolate chips, reserving the rest for topping cake. Pour batter evenly into prepared Bundt pan.
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8
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.
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9
Turn cake out of pan onto serving plate or cake stand and let cool 2 hours before pouring on the glaze.
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10
For the glaze:
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11
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.
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12
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.
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13
Pour warm glaze over cooled cake and immediately sprinkle with toffee bits and remaining milk chocolate chips, pressing gently to help them stick.
