Rich and indulgent, Chocolate Zucchini Cake is made with a bold, espresso-enriched chocolate batter and bursting with sweet chocolate chips in every bite.
Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Then, using a hand mixer or a stand mixer, mix the ingredients together on low speed.
In a separate large bowl, combine the butter, oil, eggs, sour cream, and vanilla until smooth.
Keeping the mixer on low speed, slowly add the wet ingredients to the bowl of dry ingredients. Once smooth, add in the espresso, mixing just until the batter is smooth. Next, use a rubber spatula to fold in the chocolate chips and zucchini.
Pour the cake batter into a parchment paper-lined baking dish, and bake until a toothpick can be inserted into the center and comes out clean.
In a microwave-safe bowl, add the heavy cream, and microwave until hot. Then, add in the chocolate chips, and let the mixture stand for 1-2 minutes.
Whisk the ingredients until the chocolate is melted and well combined. Set the frosting aside to cool.
Use a frosting spatula to spread the frosting evenly over the cake. Then, slice, serve, and enjoy!