Chocolate Zucchini Cake

•  3 cups all-purpose flour 
• 1 cup cocoa powder unsweetened
• 1 tbsp baking soda 
• 3/4 tsp baking powder 
• 1 1/2 tsp espresso powder optional
• 3/4 tsp salt 
• 1 ½ cup vegetable oil 
• 1 1/2 cup granulated sugar 
• 1 cup packed light brown sugar
• 6 large eggs room temperature
• 1/2 cup sour cream or plain yogurt, room temperature
• 1 tbsp pure vanilla extract 
• 4 1/2 cups zucchini about 3 medium, shredded
• 1 1/2 cup chocolate chips semi-sweet

1. Preheat your oven to 350 degrees
2. Using 2 8" cake pans, butter and flour each *yes you can use non-stick but still prep*
3. Make a parchment round for each and place it inside. 
4. If you have them, you will want to use cake strips or make your own to prevent it from puffing in the middle or you will have to trim off the dome, wasting cake!
5. Mix the flour, cocoa powder, baking soda and powder, and espresso powder or finely ground instant coffee, and salt.
6. Mix the oil, sugar, brown sugar, eggs, sour cream and vanilla in another bowl.
7. BEFORE ADDING IN THE ZUCCHINI: place in a double thickness of cheesecloth and squeeze it until you have gotten out as much water as you can.
8. Then add to the wet ingredients and mix well. Mama did this by hand to 100 strokes!
9. Add the wet to dry until almost combined and then add in the chocolate chips, folding them in.
10. Pour evenly between the two pans and bake for 35 minutes or until it passes the toothpick test.
11. Allow them to cool for a few minutes then invert out and remove the parchment paper. 
12. Let cool completely.
13. Mama used a white cream cheese frosting on hers but use whatever you like!