Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butterLay a clean towel on the counter with the shredded zucchini in the center, then squeeze out any excess water. In a bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder, cinnamon, ginger, and salt. Mix until just combined. Divide the batter evenly among the molds, filling 1/2-2/3 of the way full. Bake for 12 minutes, until just set. Remove and let cool 5 minutes. Then run a knife around the edges to release, and invert the pan. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm!