Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.

Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.

In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine. Add dry ingredients and mix just until combined.

In a small bowl or Ziploc bag, toss chocolate chips with 2 tablespoons flour. Add chocolate chips and zucchini to batter and stir just until blended.

Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

(Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)

*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.