Incredibly Moist and Fudgy

1 1/2 c shredded zucchini
1 c all-purpose flour* (sifted & leveled) 
1/2 c natural unsweetened cocoa powder (not dutch process)*
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp instant coffee powder (or 1/4 tsp espresso powder)*
3/4 c semi-sweet or dark chocolate chips*
2 large eggs
1/4 c olive or coconut oil
1/4 c Greek yogurt (plain)*
1/2 c sugar*
1 teaspoon pure vanilla extract

Instructions:
Adjust the oven rack to the lower third position and preheat oven to 350°F. Spray a 9×5 (or 8×4) loaf pan with nonstick spray. Set aside.

Shred zucchini and place on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside.

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

In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.

*Flour: If you want more whole grain, use a blend of whole wheat and all-purpose flour. Using only whole wheat flour by itself typically makes the bread a little too dense.

*Cocoa Powder: Dutch process cocoa lacks the acid in natural unsweetened cocoa powder needed to help activate the baking soda.

*Coffee: This little bit of instant coffee or espresso powder accentuates the chocolate SO much. You can’t taste the coffee. But you do taste more chocolate. Always a good thing. Keeping this in mind, it's not a deal breaker.

*Chocolate Chips: Don’t leave these out! They sweeten the bread and give the bread more chocolate flavor. Use dark chocolate for less sweet.

*Yogurt: You can use full fat, lowfat, nonfat, or even vanilla flavor Greek yogurt.

*Sugar: For a sweeter bread, use 3/4 cup sugar.

Other Options...
Freezing: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Muffins: Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Cupcakes: Preheat oven to 350°F (177°C) and line a 12-count pan with cupcake liners. Prepare batter as directed above, fill each liner 2/3 full with batter and bake for 19-20 minutes or until a toothpick inserted in the center comes out clean. Cool then frost with milk chocolate frosting and garnish with mini chocolate chips. Makes 12 cupcakes.

Credit: sallysbakingaddiction.com - Thanks Sally, yum yum!!!