Directions

1. Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
2. Using a KitchenAid® Stand Mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
3. In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
4. Stir in zucchini, Mexican chocolate, and pecans.
5. Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.