Chocolate Zuccini Cake

Courtesy of My Baking Addiction
Adapted From: King Arthur Flour

Ingredients for the 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 (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-Process Cocoa
2 teaspoons espresso powder, optional but tasty (I left this out)
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips

For the ganache…
6 ounces of heavy cream
9 ounces of chocolate chips (I used semi-sweet)

**NOTE/CONVERSION: If you are using regular natural cocoa powder, add and additional 1/2 teaspoon of baking soda!

Directions
1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
2. 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.
3. Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Cool on a rack. Yield: 24 servings.

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.