Gluten Free Chocolate Zucchini Cake

Preheat oven to 350°F. Shred zucchini with a hand grater or a food processor. In batches, take a try clean dish towel and wrap it around the zucchini, twisting to squeeze out all excess water. Combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In the bowl of a mixer, beat sugar and butter until smooth; add eggs one at a time. Continue to mix in vanilla, orange juice, orange zest, buttermilk and zucchini. Slowly add dry ingredients to the wet ingredients until just mixed. Pour into greased bundt pan. Bake for 35-45 minutes until a toothpick comes out clean.