Preheat oven to 350°F then, grease your two 9×2-inch cake pans.
In a large bowl, add and whisk the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
Grab another bowl, whisk and combine the oil, granulated sugar, brown sugar. Gradually add the eggs and beat the mixture. Then add in the sour cream and vanilla. Fold in the zucchini until it incorporates.
Pour the wet mixture into the dry ingredients and beat on medium speed using your hand or stand mixer until it incorporates. Add the chocolate chips to the butter and fold using your rubber spatula.
Grab your cake pans and evenly pour the batter.
Bake for 30 minutes. To assess if the cake is cook, try inserting a toothpick in the center of the baking pan when it comes out clean, then it’s done. Finally, let it cool on a wire rack after you have taken it out of the oven.