Step 1

Finely grate the zucchini and place in a sieve in the sink. Sprinkle with 1/4 tsp salt, tossing to combine. Let drain 1 hour, then squeeze out as much moisture as possible.

Step 2

Preheat the oven to 350F and line a large baking sheet with a silicone mat or parchment paper.

Step 3

Combine the coconut and sliced almonds in a food processor and process until they resemble oat flakes. Transfer to a medium bowl and stir in the almond flour, coconut flour, cinnamon, baking soda, and remaining salt.

Step 4

In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg and vanilla extract, then beat in the squeezed zucchini.

Step 5

Add the flour mixture and beat until the dough comes together. Stir in the chocolate chips and pecans by hand.

Step 6

Roll into 18 balls, each about 1 1/2 inches in diameter. Set on the prepared baking sheet about 2 inches apart. Press down with the palm of your hand to 1 inch thick. They will spread a bit as they bake.

Step 7

Bake 15 to 18 minutes, until golden brown. They will still be very soft when you remove them from the oven. Allow them to cool completely on the pan.