Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Grate fresh zucchini, then squeeze out the excess moisture using a towel or cheesecloth.

In a mixing bowl, whisk together rolled oats, almond or all-purpose flour, cocoa powder, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, and salt until well blended.

In a separate bowl, whisk together melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.

Gently fold the dry mixture into the wet mixture, then incorporate the grated zucchini and optional chocolate chips.

Using a cookie scoop or tablespoon, shape the dough into ½-inch thick rounds and place them on the prepared baking sheet.

Bake for 15-20 minutes until the edges are golden brown and the centers feel set.

Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack.