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1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
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2. Place shredded zucchini on paper towels and squeeze out most (not all) of the moisture. Set aside.
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3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in chocolate chips. Set aside.
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4. In a medium bowl, combine eggs, oil, Greek yogurt, sugar, and vanilla. Combine the wet ingredients with dry and mix well. Fold in shredded zucchini. Pour batter into the prepared loaf pan.
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5. Bake in preheated oven for 45-55 minutes. Cool completely before removing from loaf pan.
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6. To make glaze: Combine powdered sugar and espresso. Pour over cooled bread.