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1
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Using a paper towel, grease a large bundt pan with soft butter, getting it into all the crevices. Or coat the pan well with cooking spray. Add several spoonfuls of flour to the pan. Shake the pan to dust the entire surface, then pat the back to knock out the excess flour. Heat the oven to 350°.
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2
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In a large mixing bowl, combine the butter, oil, sugar, and eggs and beat together with an electric mixer at medium-high speed for 2-3 minutes, until light and airy. Add the vanilla extract and blend briefly.
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3
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Sift the flour, cocoa, baking powder, baking soda, and salt into another large bowl. Then whisk to make sure the ingredients are well combined.
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4
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Stir about 1/3 of the dry ingredients into the creamed mixture, until evenly blended. Add half of the buttermilk and stir again until blended. Continue mixing in this fashion, adding another third of the dry ingredients, then the rest of the buttermilk, and finally the remaining dry mixture.
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5
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When the batter is evenly mixed, use a rubber spatula to fold in the grated zucchini, about half at a time, then the walnuts and chocolate chips.
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6
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Scoop the batter into the prepared pan, filling it evenly and smoothing the top with a spoon.
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7
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Bake the cake on the center oven rack for 50-55 minutes, until a toothpick inserted deep into the cake comes out clean. Set the pan on a cooling rack for 20 minutes. Then carefully run a knife around the sides of the cake to loosen it and invert it onto a large plate. Cool thoroughly.
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8
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For the ICING, heat the cream and chopped chocolate in the top of a double boiler until the chocolate melts. Remove the pan from the heat and whisk the icing until smooth. Whisk in the corn syrup and vanilla extract. Let the icing cool a few minutes so that it thickens just a little, then spoon it over the surface of the cake.
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