Preheat the oven to 180C/350F. Grease and line a 9 x 5-inch pan and set aside.
In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the egg, yogurt, and bananas.
Gently add the wet ingredients into the dry ingredients until combined. Fold through the zucchini and chocolate chips.
Transfer the batter into a lined pan and bake for 45-55 minutes, or until a skewer comes out mostly clean.
Remove the zucchini bread from the oven and let it cool in the pan completely, before slicing and serving.
Notes
TO STORE: Store at room temperature in a sealed container. To keep the bread extra moist, you can add a paper towel on top. This zucchini bread stores well in the refrigerator as well! Let the slices of them sit at room temperature for several minutes before serving. TO FREEZE: Freeze in an airtight container and store for up to 6 months.