In a large bowl, mix together first 9 ingredients (zucchini through cilantro);
add 1 1/4 teaspoons of the salt and 3/4 teaspoon of the pepper; set this batter aside. In a large skillet, melt the coconut oil over medium-low heat.
To form squash cakes, scoop about 1/4 cup of batter into the skillet (per cake), making sure the pan isn’t crowded.
Cook squash cakes until edges are slightly crisp (2 to 3 minutes) then turn and cook until cakes are no longer doughy in the center (another 2 or more minutes).
Remove squash cakes from the skillet and place them on 4 breakfast plates.
In a medium bowl, smash together the avocado, coconut cream, lime zest, and lime juice along with the remaining salt and the remaining pepper.
Serve a dollop of this Avocado-Coconut Cream on top of each squash cake and sprinkle with chopped chives.