Step 1

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

Step 2

In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

Step 3

Beat in the eggs.

Step 4

In a small bowl, combine buttermilk and coffee.

Step 5

Add the buttermilk mixture to the butter mixture alternating with the flour.

Step 6

Add the cocoa mixing until smooth.

Step 7

Fold in the zucchini and chocolate chips and then pour batter into pan.

Step 8

Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, or center no longer appears wet.

Step 9

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully so that it does not boil over.

Step 10

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Step 11

Allow the ganache to cool slightly before pouring over a cake.

Step 12

Start at the center of the cake and work outward.