Chocolate Zucchini Cake Recipe

I cannot take the credit for this one!  This is Kathi's recipe and it was so good, I asked her for the recipe and if I could share it here on my blog.  You would never know there was zucchini in here.  This cake is so moist, so chocolately and so incredibly good, you'll have a hard time leaving it alone!

Here's the recipe:

Chocolate Zucchini Cake
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 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
2 1/2 cups Unbleached All-Purpose Flour
¼ cup Hershey Special Dark Cocoa Powder
1/2 cup Hershey Cocoa powder or a Dutch-process cocoa
2 teaspoons espresso powder
2 cups shredded zucchini (about one 10″ zucchini)
1/2 cup Ghirardelli large chocolate chips
… for the icing

6 oz heavy cream
9 oz Ghirardelli 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 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 (chocolate must be at room temperature). Wait 3-5 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together. It will thicken as it cools… when warm (but not hot) pour over cake and smooth over the top. Allow frosting to set for about 30 minutes before serving.