• Preheat oven to 350 degrees.
• Spray a 12-cup Bundt pan with cooking spray.
• Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended. Add eggs and vanilla.
• Combine 2 1/2 cups flour, 1/2 cup of cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl, stirring well with a whisk.
• Add flour mixture and buttermilk. Stir in zucchini, and 2/3 cup chocolate chips. Pour batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• Then add your favorite frosting or glaze on top.

Frosting

• Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
• Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and milk, mixing until incorporated. Mix on medium speed until light and fluffy, scraping the bowl as needed.
• If frosting is too thick add a little more milk, or add more powdered sugar if not thick enough.