Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda

In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.

Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.

Pour batter into prepared pan and bake.  Timing may vary based on your size and style of bundt pan, your oven, and the moisture content in your zucchini.  Mine usually takes 70-75 minutes.  Keep an eye on it and check doneness with a skewer- you want to see moist crumbs attached.  I would set a timer and watch after about 50 minutes.

Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.

To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.