Preheat oven to 325°F and set aside a greased 9.5-inch bundt pan.

In a medium bowl, whisk together all-purpose flour, cocoa powder, espresso powder or coffee (if using), baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, beat the sugar, butter, oil, and vanilla over medium speed until smooth, about 2 to 3 minutes. Whisk in eggs and sour cream or yogurt until thoroughly combined. Reduce speed to low and add prepared flour mixture. Mix until the batter just comes together. Gently fold in zucchini and chocolate chips. Transfer batter to prepared bundt pan.

Bake until an inserted toothpick comes out clean, about 55 to 60 minutes.

Cool in pan for ten minutes, then transfer to a wire rack and cool completely before dusting with powdered sugar.