• Preheat the oven to 350 °F for loaf or 375 °F for muffins.
• To a large bowl, add the flour, cocoa, baking powder, salt, espresso powder and chocolate chips. Whisk to combine.
• In a medium bowl, combine the maple syrup, oil and eggs.
• Pour the wet mixture into the flour mixture and mix until just combined. Add the shredded zucchini and fold to combine.

Muffins

• Line a muffin tray with 10-12 liners and fill nearly full.
• Bake for 21-25 minutes until a toothpick in the center comes out mostly clean or the center of the muffins bounce back when pressed lightly.
• Allow to cool in the tin for 5 minutes and then move to a wire rack to cool completely.

Loaf

• Grease a 9x4 (or 8x4) loaf pan or line with parchment paper or a silicone liner.
• Pour mixture into loaf pan and bake for 40-50 minutes until a toothpick in the center comes out mostly clean or the center of the loaf bounces back when pressed.
• Allow to cool for 1 hour, then remove from the pan and slice.