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What you need:
3/4 cup (1 1/2 sticks) butter, softened, plus more for greasing the pan
1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting the pan
1 cup pecan halves or walnut pieces
1/2 cup sour cream (not low- or non-fat)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder (optional)
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini
1 cup semisweet mini chocolate chips
1. Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan (or 2 cake rounds) and then dust with unsweetened cocoa powder. Spread the nuts on a baking sheet and toast until fragrant, about 7 minutes. Set aside to cool and then coarsely shop.
2. Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
3. Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Stir in teh zucchini, chocolate chips, and nuts.
5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing and serving.