Directions

1. 1

   Preheat your oven to 350°F. Coat a 9-inch by 5-inch loaf pan thoroughly with non-stick cooking spray.

2. 2

   Trim the ends from the zucchini and shred it finely without peeling. Wrap the shredded zucchini in a clean kitchen towel or folded paper towels and gently squeeze out excess moisture. Set aside.

3. 3

   In a large mixing bowl, beat the eggs with an electric hand mixer until well combined.

4. 4

   Add the granulated sugar to the eggs and beat for 1 to 2 minutes until the mixture is completely blended and pale.

5. 5

   With the mixer running, pour in the vegetable oil in a thin stream, then add the vanilla extract.

6. 6

   In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.

7. 7

   Using a wooden spoon or spatula, fold the dry ingredients into the wet mixture in three additions, alternating with the Greek yogurt. Stir after each addition until just combined.

8. 8

   Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.

9. 9

   Spoon the batter into the prepared loaf pan and smooth the top surface evenly.

10. 10

    Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

11. 11

    Remove the pan from the oven and let it cool for about 10 minutes on a wire rack.

12. 12

    Turn the bread out onto a wire rack and allow it to cool completely before slicing and serving.