Start by heating your oven to 350°F (175°C). Take your bundt pan and give it a good coating of butter or oil, then dust it lightly with flour so the cake won’t stick later.

Wash your zucchini really well. Then shred it using a grater or food processor don’t worry about squeezing out any moisture. That extra liquid will help keep the cake nice and moist.

In a big bowl, mix together the dry ingredients: cocoa powder, flour, baking soda, and salt. Give them a good sift and set this bowl aside for now.

In another bowl, combine both the brown and granulated sugars, add the eggs and vanilla extract. Whisk everything until it’s smooth and well blended. Add the sour cream and canola oil to the wet mix and stir them in thoroughly.

Now, gently fold the shredded zucchini into the wet ingredients, making sure it’s evenly distributed. Next, slowly add the dry ingredients into the wet ones, folding carefully so you don’t overmix. You want everything just combined so the cake stays tender.

Stir in the mini chocolate chips so they’re spread evenly throughout the batter. Pour your batter into the prepared bundt pan. Use a spatula to smooth out the top.

Pop the pan in the oven and bake for about 55 to 60 minutes. When you think it’s done, stick a toothpick in the center. If it comes out clean, the cake is ready.

Let the cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.

For the espresso chocolate glaze, heat heavy cream and espresso powder together in a small saucepan over medium heat. Watch it carefully and take it off the stove just as it starts to simmer don’t let it boil.

Once off the heat, add the chopped semi-sweet chocolate and stir until it’s completely melted and smooth. Mix in the vanilla extract.

Let the glaze cool down a bit, then fold in the mini chocolate chips. Finally, drizzle this glaze over your cooled cake, letting it drip down the sides for a pretty finish.