Preheat your oven to 325 degrees F. Line a large baking sheet with parchment paper and set it aside.

Grate the zucchini on the fine side of a box grater. Pile the shreds onto a clean kitchen towel, wrap them up, and squeeze firmly over the sink until almost no more liquid comes out. You want the zucchini as dry as possible or the cookies will spread and be gummy. Measure 1 cup after squeezing.

In a large bowl, whisk together the blanched almond flour, baking soda, salt, and cinnamon until evenly combined.

In a separate bowl, whisk the sugar, melted coconut oil, egg, and vanilla extract together until smooth and slightly pale, about 1 minute.

Pour the wet mixture into the dry mixture and stir with a spatula until a soft dough forms. Fold in the squeezed zucchini and mini chocolate chips if using. The dough will feel slightly sticky, which is normal.

Use a cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheet, spacing the mounds about 2 inches apart. Press each one down gently with the palm of your hand to flatten slightly since these cookies do not spread much on their own.

Bake for 12 to 14 minutes, until the edges are set and the bottoms are lightly golden. The tops may look just barely dry. They will feel soft when you pull them from the oven but will firm up as they cool.

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Eating them warm is fine, but they slice and stack better once fully cooled.