3 c. grated zucchini
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
1 tsp. baking soda
1/8 tsp. cloves
1 1/2 c. salad oil
2 1/3 c. packed light brown sugar
4 eggs
2 (1 oz.) sqs. baking chocolate, melted
1 c. semi-sweet chocolate bits
1 c. chopped nuts (pecans)

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan.

In a large bowl, combine flour, baking powder, cinnamon, salt, baking soda, and cloves; set aside. In a large bowl, at medium speed, beat oil and sugar. Add eggs, one at a time, beating well after each. Gradually beat in melted chocolate. Add dry ingredients, beating until smooth. Fold in zucchini, chocolate bits, and nuts. Pour into prepared pan. Bake 1 hour and 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack; remove from pan and cool completely. Glaze with following:

Glaze: In small bowl, beat 1 cup confectioners' sugar, 1 tablespoon sugar, and dash of salt. Add 2 tablespoons light corn syrup, 2 tablespoons water, and 1/2 teaspoon vanilla. Stir until smooth. Spread over cake.