Preheat oven to 350 degrees. Butter two loaf pans and set aside.
Beat together the eggs, butter, mashed banana, honey, brown sugar and vanilla. Once integrated, stir shredded zucchini into the wet ingredients.
In another bowl, combine flour, cocoa powder, salt, cinnamon and baking powder. Gently whisk until fully integrated.
Add the dry ingredient to the wet in three batches, stirring well to integrate before adding more.
Once batter is mixed, divide it equally between the two prepared pans.
Bake for 60-75 minutes, until the loaves are baked through and a toothpick comes out clean.
Eat within 3-4 days or wrap in several layers of plastic and freeze.