This recipe is a great way to use the abundance of zucchini from your garden. It's light, moist and decandent. The chocolate and spices are the perfect combination. I always make extra cakes and freeze them to give as gifts at Christmas. They make a great addition to my food baskets that I give as gifts.
Preheat oven to 350 degrees F. Generously coat mini-bundt pan(s) with baking spray. Set aside.
In a large bowl, combine the flour, baking powder, baking soad, salt, cinnamon and cloves. Mix well and set aside.
In a large mixer bowl, with mixer on medium speed, beat the eggs and sugar until light and fluffy, about 1-2 minutes. Add the vanilla, oil and melted chocolate. Continue to beat until well combined, about 1 minute.
Add half of the dry ingredients and half of the grated zucchini. Mix at low-medium speed until well combined. Repeat with remaining dry ingredients and zucchini. Mix well.
Fill each mini-bundt about 2/3 full. Bake for 25-35 minutes, or until toothpick inserted near middle comes out clean.
Cool for 15-20 minutes in pan, then carefully transfer to wire rack. Cool completely. When ready to serve, sprinkle each mini-bundt cake with confectioner's sugar. Makes 12+ cakes.