Double Chocolate Zucchini Cake by Jessie Sheehan

Preheat the oven to 350°F Grease a 9x5-inch loaf pan with non-stick cooking spray or olive oil. Line the bottom and short sides with parchment paper.

Combine the flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl and whisk until fully incorporated. Add the chips and whisk again. Add the shredded zucchini and, ideally using your hands, coat the zucchini in the flour mixture.

In a large bowl, combine the oil, eggs, vanilla, two sugars, and buttermilk. Whisk vigorously until fully incorporated.

Add the dry ingredients to the wet, and fold with a flexible spatula to combine. Stop folding when you still see streaks of flour.

Transfer the batter to the prepared pan and bake for about 50 minutes, rotating the pan after 30, and checking on the cake at 45. The cake is done when a toothpick inserted in the center comes out with a moist crumb or two.

Let the cake rest about 10 minutes, invert the cake onto a cooling rack and allow to cool to room temp, or not.

The cake will keep up to 3 days on the counter tightly wrapped in plastic wrap.