Preheat oven to 350°
Coat a 24-count mini muffin pan or 4 mini loaf pans with non-stick cooking spray.
In a large bowl, whisk together the sugar, salt, egg, applesauce, and butter until well combined. Mix in the zucchini, vanilla, and nonfat yogurt until incorporated.
Sift the flour, cocoa powder, and espresso powder into the wet mixture and stir until just combined. Gently fold in the chocolate morsels. Do not over mix.
Fill each muffin hole with a heaping tablespoon of batter or pour the batter evenly into the prepared mini loaf pans. If using mini muffin pan, bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. If you are using mini loaf pans, increase baking time to 30-35 minutes or until a toothpick comes out clean.
Let cool slightly before slicing or serving. Enjoy!