• Preheat oven to 350 degrees F. Grease a 10 inch bundt pan with vegan buttery spread or coconut oil and dust it with cocoa powder. Even if you have a non-stick pan, this is a good idea.
• In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Whisk together with a fork.
• Squeeze the excess water out of the shredded zucchini and add it to the bowl. Toss with the dry ingredients so that it does not clump together.
• Put the vegan buttery spread or coconut oil in a microwave safe bowl and microwave for 30 seconds or until melted.
• Add the melted vegan buttery spread, water, unsweetened applesauce, vanilla extract, and vinegar to the dry ingredients. Stir well.
• Stir in the dairy free mini chocolate chips. Pour the batter into the prepared bundt pan, and smooth it out with the back of a spoon.
• Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
• Allow the cake cool in the pan for about 30 minutes, then flip the pan over and set it on a cookie sheet or tray and tap the bottom to release the cake. It should release easily.
• Let the cake cool fully. Once cooled, you can move it to a cake stand if you wish.

Make the chocolate glaze:

• Place the cup of dairy free chocolate chips into a microwave safe bowl and microwave for one minute. Stir, and microwave for 15 second intervals, stirring in between, until melted and smooth.
• Pour the melted chocolate onto the cake. You could also drizzle some melted dairy free white chocolate chips over the top if you like.