Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray. Set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.

In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini.

Bake for 45–55 minutes, loosely covering with aluminum foil halfway through. Check for doneness with a toothpick.

Remove bread from the oven and allow it to cool in the pan on a wire rack for 1 hour.

Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.