Chocolate Zucchini Cake

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Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3 cups (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.)
1 cup (180g) semi-sweet chocolate chips (regular or mini)
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: chocolate chips and/or chocolate sprinkles

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