• Preheat oven to 350 degrees.
• Grease a 10-12 cup bundt pan and set aside.
• Beat the eggs and vanilla together until light and fluffy.
• Add sugar gradually and beat until thick.
• Beat in the vegetable oil.
• In a separate bowl, combine the dry ingredients.
• Alternate between dry ingredients and buttermilk while adding to the egg mixture. Beat well after each addition.
• Gently fold in the zucchini and nuts.
• Pour into the greased bundt pan.
• Bake at 350℉ for 50 minutes or until toothpick inserted in the center comes out clean.
• Cool 10 minutes on wire rack then remove from the pan and finish cooling on the wire rack before drizzling with the fudge glaze.

Fudge Glaze

• In a small bowl, mix the powdered sugar, cocoa, butter, vanilla, and water.
• Drizzle over cooled cake before serving.