• Lightly coat a 9″ x 13″ pan with baking spray.
• Preheat the oven to 325°F/160°C.
• In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt.
• Beat in the eggs, one at a time.
• Stir in the sour cream, yogurt or buttermilk alternately with the flour, starting and ending with the flour.
• Stir in the cocoa mixing until smooth.
• Finally, fold in the zucchini and 1 cup of chocolate chips.
• Pour the batter into the prepared pan and smooth out evenly with a spatula.
• 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.

Chocolate Ganache Frosting Instructions:

• Heat heavy cream in a saucepan over medium heat until simmering. Stir constantly to avoid scorching.
• Remove from heat and pour over the chopped chocolate chips.
• Wait 3-5 minutes then stir to combine until smooth.
• Ganache thickens as it cools.
• While warm pour over cake and smooth with spatula.
• Allow frosting to set for about 30 minutes before serving.