Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease a 8 1/2 inch x 4 1/2 inch loaf pan or line with a strip of parchment paper.

In a medium bowl, sift together the whole wheat flour, all purpose flour, cocoa powder, espresso powder, salt, baking powder, and baking soda and set aside for later use.

In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth. Add the apple sauce and stir a few times until smooth. Add the dry ingredient mix in two batches, stirring in between to make sure all ingredients mix together properly.

Stir in the zucchini, coconut flakes, and chocolate chips until they are incorporated well into the batter. Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, (insert a toothpick or cake tester into the center of the cake to test if it comes out clean) If you see a light smear of chocolate, wipe and reinsert cake tester into a different spot, it could just be a smear of melted chocolate chips.

Remove the bread from the oven and let it cool for 10 minutes before turning out onto a cooling rack. cool completely before slicing. Store well wrapped at room temperature for up to 5 days.