Chocolate Zuchinni Cake

This is a great way to use some of that prolific zuchinni that everyone gives you at this time of the year. It is super delicious!!

Chocolate Zucchini Cake

CAKE
1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream or yogurt
2 1/2 cups Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional
2 cups shredded zucchini (about one 10″ zucchini, about 12 ounces)
1/2 cup (3 ounces) Dove chocolate chips

Icing
6 oz heavy cream
9 oz chocolate chips

Directions
Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan with baking spray.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs. Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan.
Bake the cake for 35 - 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together… but it will. It will thicken as it cools… when warm (but not hot) pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving