Preheat the oven to 350°F / 180°C and line two large baking sheets with parchment paper or (preferably) silicon mats.

Grate the zucchini, then pile it onto a large square of food-grade muslin/cheesecloth. Wrap up the corners and squeeze as best you can because you must remove as much moisture and excess liquid as you possibly can. If it helps, your grated zucchini weight should be no less than 4.4 oz. Set your little mound of dry, grated zucchini aside for now.

Use a hand mixer to cream together the softened butter and sweetener in a bowl.

Whisk the egg in a separate, small bowl.

Combine the almond flour, baking soda, and cinnamon in another bowl.

Add the whisked egg to the creamed egg mix, followed by the seasoned flour mix.

Once well combined, fold in the drained zucchini and chocolate chips.

Make 20 little mounds and place them onto the two baking sheets, leaving plenty of space between each one because they will spread out when baking. Very lightly flatten each mound with the palm of your hand.

Place on the middle rack of the oven for around 15-16 minutes. I like to rotate my tray halfway through (see Tip).

Once the cookies are golden, remove them and set them on a cooling rack to cool completely. This is EXTREMELY IMPORTANT: there is very little to bind these gluten-free cookies, so they need to cool and harden completely before they are easy to move, store, and crunch on. Once done, though, they are amazing!