Preheat your oven to 350 degrees. Grease two 9x5 loaf pans and set aside.
Place your grated zucchini in a sieve over a bowl and let drain while you assemble the other ingredients.
In a large bowl, thouroughly whisk together the flour, cocoa, baking soda and salt. Set aside.
In another large bowl beat the sugar and eggs together until they turn pale in color (just a minute or two) and then beat in the butter, coffee granules, drained zucchini and vanilla. Stir the dry ingredients into the wet ingredients in batches until the mixture is well incorporated. Divide the batter between the greased pans and bake for 50 minutes or until a toothpick comes out clean. Let cool on a wire rack and then top with chocolate icing.