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Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
Stir in zucchini, just until combined.
Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
In a medium bowl, combine cream, sugar, cocoa, and vanilla.
Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
Spread over cooled cake and serve.