• Preheat the oven to 350 °F.
• 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.

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 45-55 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.

Muffins

• Line a muffin tray with 12 liners.
• Fill muffin liners nearly full and bake in the oven for 18-22 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.