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

In a large mixing bowl, combine the grated zucchini, almond flour, rolled oats, brown sugar, granulated sugar, applesauce, melted coconut oil, and vanilla extract. Mix well until all ingredients are fully incorporated.

In a separate bowl, whisk together the baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.