Heat olive oil in a medium pot over medium heat. Sauté onion and garlic until fragrant.

Add chopped zucchini, cook for 5 minutes, stirring occasionally.

Pour in vegetable broth, bring to a simmer, and cook 10 minutes until tender.

Blend soup until smooth, then stir in plant milk. Season with salt and pepper.

For pudding, whisk cornstarch with a small amount of oat milk until smooth.

Heat remaining oat milk, coffee, and maple syrup in a saucepan.

Slowly add cornstarch mixture while whisking. Cook until thickened, about 5 minutes.

Remove from heat, stir in vanilla and salt, then chill pudding while serving soup.