Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with a little coconut oil or cooking spray to ensure easy removal of the cake.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture over the sink. This step is crucial to prevent a soggy cake.
In a large mixing bowl, combine the melted coconut oil, honey, mashed bananas, eggs, and vanilla extract. Whisk until everything is well combined and smooth.
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon (if using), and kosher salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix!
Gently fold in the grated zucchini and chocolate chunks until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
In a mixing bowl, beat the cream cheese and salted butter together until creamy and smooth. Gradually add the confectioners sugar and instant coffee powder, mixing until well combined. Finally, add the vanilla extract and beat until fluffy.
Once the cake is completely cool, spread the Vanilla Coffee Frosting evenly over the top. Feel free to sprinkle some extra chocolate chunks or a dusting of cocoa powder on top for decoration.
