Preheat the oven to 350 °F. Grease a 9x5 (or 8x4) loaf pan and set aside.
To a large bowl, add the flour, cocoa, baking soda and powder, salt, espresso powder and chocolate chips. Whisk to combine.
Add the coconut oil to a microwave safe bowl and heat for 20-30 seconds in the microwave until melted. Whisk in the yogurt and sugar followed by the eggs and continue to stir until well combined.
Pour the wet mixture into the flour mixture and mix until just combined. Add the shredded zucchini and with a spatula or wooden spoon, fold in to combine.
Pour mixture into loaf pan and bake for 45-55 minutes until a toothpick in the center comes out mostly clean or the center of the loaf bounces back when pressed.
Notes
LeftoversStore leftover loaf in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.