Preheat oven to 325 degrees. Generously spray a mini 6-mold bundt pan or 1 large bundt pan, with nonstick cooking spray.
In a large bowl, beat oil, eggs, and sugar until pale and fluffy. Stir in vanilla.
In a separate bowl, combine flour, spices, baking soda, baking powder, and salt and whisk to combine.
Pour the flour mixture into the egg mixture and stir until combined. Stir in grated zucchini.
Pour batter into molds about ⅔ full, or the entire batter into a large bundt pan.
Bake at 325 degrees for 20-25 minutes for the mini bundt cakes or 50-55 minutes for the regular sized pan, or until a knife is inserted and comes out clean.
Let the pan cool on a wire rack for a few minutes, about 10 minutes, and then remove it from the bundt pan and let it cool completely
Once cooled, frost with chocolate frosting and enjoy!
