• Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
• Place shredded zucchini on paper towels and squeeze out most (not all) of the moisture. Set aside.
  2 cups shredded zucchini
• In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in chocolate chips. Set aside.
  1 cup all purpose flour, 1/2 cup cocoa powder, 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1 Tablespoon espresso powder, 3/4 cup dark chocolate chips
• 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.
  2 large eggs, 1/4 cup vegetable oil, 1/4 cup plain Greek yogurt, 1/2 cup sugar, 1 teaspoon vanilla extract
• Bake in preheated oven for 45-55 minutes. Cool completely before removing from loaf pan.

Espresso Glaze

• Combine powdered sugar and espresso in a small bowl. Pour over cooled bread.
  2 cups powdered sugar, 3 1/2 Tablespoons espresso