Step 1

Preheat oven to 350 degrees F.

Step 2

Grease an 8x8” or 9x9” baking dish, or a 9” round cake plate, set aside.

Step 3

In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.

Step 4

In a large bowl, add melted butter, oil, sour cream, eggs, and vanilla and whisk to combine.

Step 5

Add sugar and whisk until combined.

Step 6

Add dry ingredients to the wet ingredients and whisk until batter is smooth.

Step 7

Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.

Step 8

Spread batter into prepared pan.

Step 9

Bake 25-30 minutes until the sides are set and a toothpick inserted in the center comes out clean.

Step 10

Let the cake cool on a cooling rack to room temperature, or in the refrigerator.

Step 11

Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.

Step 12

Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken.

Step 13

Remove from the warm burner and let the ganache cool slightly while whisking.

Step 14

Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.

Step 15

Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set up.

Step 16

Serve!