Preheat the oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together all the dry ingredients.

In a large bowl, whisk together all wet ingredients.

Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Switch to folding with a spatula when needed.

Add zucchini to the dough. Using a rubber spatula, stir and fold zucchini into the dough, until well incorporated. Fold in chocolate chips.

Spread cookie dough into a flat, even layer in the bowl. Cover bowl with foil or lid, then freeze for about 35 minutes, or until somewhat firm.

Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Press chocolate chips evenly over the tops of each cookies. Using a fork, flatten each cookie to desired thickness—mine was about 1/3” thick.

Bake for 10-14 minutes. Mine took 12 minutes.

Move baking sheet onto a cooling rack to set cookies for about 5 minutes. Then, using a heatproof spatula, lift and transfer cookies directly onto a cooling rack. Cool cookies for 15 minutes. Enjoy!