Moist, dense, and super chocolatey, no one will ever guess there's zucchini in this bread. What a great way to use up some of your excess harvest!
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly.
Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine.
Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry spots remain.
Transfer the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
