Chocolate Zucchini Rum Coffee Cake

Source: Pamela Lanier's Bed & Breakfasts

1 1/2 sticks butter at room temperature
2 cups sugar
3 large eggs
2 1/2 cups flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 cup milk
1/3 cup rum
3 cups shredded zucchini
1 cup chocolate chips
1/2 cup chopped pecans

In large bowl, beat sugar and butter until fluffy. Add eggs, one at a time. Add flour, cocoa, soda, salt, cinnamon, milk and rum. Beat until well mixed. Add zucchini, chocolate and nuts, again mixing well.

Pour into sprayed bundt pan. Bake in 350 degree oven, 50-55 minutes.