Preheat the oven to 350℉. Grease a 10-cup bundt pan with non-stick cooking spray.
Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
In another mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, and milk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients into the wet and stir just until the flour is incorporated.
Pour the batter into the greased pan and smooth out the top. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before inverting onto a serving plate to finish cooling before piping on the ganache (instructions below). Serve with ice cream or whipped cream. Enjoy!
To make the Chocolate Ganache:
Heat the cream in the microwave or on the stove until it is very hot to the touch. Pour over top of the chocolate chip in a bowl and add the vanilla. Let sit for 1 minute before whisking to fully incorporate. Fill a piping bag with the ganache and pipe over the cooled cake or spread over the cake with a spatula.