Start by preheating your oven to 325 degrees and spraying Pam's Baking spray to a bundt pan.

Combine flour, kosher salt, baking powder, baking soda, Korintje cinnamon, and a ground nutmeg in a large mixing bowl.

Grate your zucchini to make about 2 cups and set aside.

Beat eggs, vegetable oil, sugar, and vanilla extract in a mixer with a paddle attachment until blended.

Now gradually add your dry ingredients until combined.

Fold in your grated zucchini, chocolate chips, and toasted walnuts by hand.

Pour your batter into your prepared pan. Bake for about 1 hour or until a toothpick comes out clean. Allow the cake to cool on a wire rack for about 15 minutes and then remove it from the pan to cool completely.

To make the glaze, beat cream cheese and butter until smooth.

Gradually add powdered sugar and beat until smooth.

Stir in vanilla and add whipping cream to create a pourable consistency.

To make the chocolate ganache, place heavy whipping cream into a saucepan and bring to a low simmer. Pour cream over chocolate chips and allow it to sit for about a minute. Whisk until smooth. Pour glaze and then the ganache over entire cake. Say grace and enjoy!