Leave out the salt if you are using salted butter.

Ingredients

• 6oz butter (215g)
• 2 cups sugar
• 3 large eggs (4 eggs)
• ⅓ cup water, rum or brandy
• 2 cups (lightly packed) grated zuccini
• 2 ½ cups S.R. flour
• ½ cup cocoa powder
• 1 cup semisweet chocolate bits
• 1 cup chopped walnuts
• ¼ cup milk
• pinch of salt, 1tsp cinnamon, 1 tsp bicarb soda

Method

1. Preheat fan forced oven to 160 or 165 °C;
2. Cream the butter and sugar, then beat in the eggs, and rum.
3. Mix in the zuccini.
4. Mix in the flour, cocoa, choc bits, milk, salt, cinnamon, and soda.
5. Add the nuts and choc bits, mix well
6. Bake in a well greased 10 inch cake tin, for about an hour 10 mins.
7. While the cake is baking, make a chocolate glaze: in a small saucepan over a larger pan containing boiled water, melt together 180g dark chocolate, 2 tablespoons whipping cream, and 30g unsalted butter. Leave over the water so it remains melted, but is allowed to slowly cool while the cake cooks.
8. Leave the cake cool in the tin for about 10 minutes before turning out to a wire rack
9. Cool a little longer before pouring on the Chocolate Glaze.
10. Pour the glaze on while cake is still slightly warm to get a lovely gooey soaked in effect. I found with the semi cooled glaze it would pour in a wide (but not too thick) strip, so I could "paint" the cake without needing to spread the glaze after it was poured on.
11. Serve with whipped cream - and raspberries would be nice!