Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
Candy: 24 pink and red Jolly Ranchers, pink sanding sugar
Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.
Heat oven to 325 degrees F. Line a baking pan with parchment paper. Line three candies end to end in the left corner of the prepared baking sheet. Repeat three more times in the remaining corners. Bake until the candy has melted together and makes one long piece, 3 to 5 minutes. Cool until cool enough to handle, 3 to 5 minutes; transfer to a lightly greased wire rack to cool completely. Repeat one more time.
Gently tap cooled candy on the edge of the baking sheet to crack into shards. Brush the edges of the shards with water and dip into sanding sugar. Attach around sides of cake.
Candy: blue and white sanding sugar; silver, white, and blue dragées; and crushed blue starlight mints
Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Chill while decorating pretzels.
Line a baking sheet with parchment paper. Trim pretzel rods with a serrated knife so they will reach just above the top of the cake (about 4 inches). Dip the cut end of one pretzel in melted candy melts, leaving the other end uncoated. Decorate with sanding sugar, dragées, and starlight mints. Place on the prepared baking sheet. Repeat with remaining pretzels, candy melts, and candy; reserve any unused candy melts. Let set at room temperature or in the fridge.
Frost the top and outside of the cake with White Vanilla Frosting. Attach decorated pretzels around sides of cake.
Remelt reserved candy melts. Spread in a thin layer, about 1/8 inch thick, on the back of a baking sheet. Chill until solid, 4 to 6 minutes. Use a flat metal spatula or bench scraper to scrape up the chocolate, creating curls and shards. Sprinkle over top of cake.