Preheat the oven to 350. Prepare a 9 x 5″ loaf pan with cooking spray and line with parchment paper. Set aside.

Finely shred the zucchini and set aside.

In a large mixing bowl whisk together the eggs, oil, sugar, vanilla and yogurt/sour cream until just combined.

Sift the flour, cocoa, baking powder, cinnamon and salt, add it along with the espresso powder to the wet ingredients. Stir to combine.

Squeeze the shredded zucchini lightly to remove some of the liquid. Discard the liquid and add the zucchini and 3/4 cup of chocolate chips to the batter. Stir just to combine.

Pour batter into the prepared loaf pan and sprinkle with remaining chocolate chips. Bake for 50-60 minutes or until a toothpick comes out clean. Do not overbake.

Let the loaf cool in the pan for 10 minutes, then remove and cool to room temperature on a baking rack.