Preheat your oven to 350° F. Line an 8-inch square baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal later.

Place the grated zucchini into a clean kitchen towel. Gather the towel around the zucchini and squeeze out as much excess water as possible. Removing the extra moisture is crucial to ensure the bread doesn’t turn out soggy.

In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey, eggs, and vanilla extract. Stir until the mixture is smooth. Add the all-purpose flour, baking soda, ground cinnamon (if using), and kosher salt, and gently mix until just combined, being careful not to over-mix. Fold in the drained zucchini from Step 2 and the chocolate chunks until evenly distributed throughout the batter. I like to use dark chocolate chunks for a richer flavor, but semi-sweet works well too.

Pour the prepared batter into the lined baking pan from Step 1. Use a spatula to smooth the top. Bake in the preheated oven for 30-40 minutes, or until the center is just set and a toothpick inserted into the center comes out mostly clean. Allow the bread to cool in the pan for at least 30 minutes before adding the frosting.

In a small bowl, dissolve the instant coffee powder in 1 tablespoon of hot water. In the bowl of a stand mixer, beat together the softened cream cheese and softened butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, dissolved coffee, and vanilla extract, then beat for another 2 to 4 minutes until the frosting is fluffy and smooth. For even more coffee flavor, I sometimes add an extra half teaspoon of instant coffee powder to the mix.

Carefully remove the cooled banana zucchini bread from the pan and place it on a serving platter. Spread the fluffy coffee cream cheese frosting evenly over the top. Slice the bread into squares, serve, and enjoy.