In the bowl of a stand mixer, beat together the eggs, brown sugar and white sugar. Beat to combine for 2 – 3 minutes. Carefully pour in the olive oil, orange juice and grated orange rind. Mix well to combine and then add the grated zucchini. Beat well until well combined for 2 – 3 minutes.
3 eggs, 3/4 cup brown sugar, 1 cup granulated white sugar, 1 cup olive oil, 1/4 cup freshly squeezed orange juice, 1 tbsp grated orange rind, 3 cups grated zucchini (unpeeled)
With the speed of the mixer set to minimum, carefully add the dry ingredients (the flour mixture) to the wet ingredients (eggs, sugar, oil etc…). Mix well until evenly combined and then add in the chocolate chips. Mix well.
1 cup chocolate chips
Spray a bundt pan with cooking spray; alternatively you can grease it with some vegetable oil. Pour the batter into the pan and bake in the middle rack of your oven for 55 to 60 minutes. Check for doneness using a toothpick. If the toothpick comes out clean, your cake is done.
Allow your cake to cool in the pan for about 5 minutes and then carefully invert it onto a cooling rack so that it cools completely.
To prepare the glaze, whisk together the orange juice and icing sugar. When your cake is completely cooled, pour the glaze evenly over the top of the cake. The glaze is quite runny and thin, so be sure to have a baking sheet or large platter under the cake to catch the drippings.
No need to drain the zucchini. It is, in part, the water content of the zucchini which helps you to bake a cake which is incredibly moist and with a soft crumb.