Grind zucchini in a food processor or grate it manually. Now, place a kitchen towel on a flat plate or a cutting board. Spoon out crushed/grated zucchini on it and spread it. Place another kitchen towel on it and blot it as much as possible. Once the towels get very wet replace them with another set and blot as much as possible. Remove the kitchen towels and keep zucchini aside.
Preheat oven at 350-degree Fahrenheit and place a parchment paper on a large cookie sheet. You may grease it if desired or skip greasing for absolutely oil free option. In a large mixing bowl combine almond flour, baking powder and salt. Mix it and keep it aside.
Now, in a blender combined milk, drained dates, banana, vanilla extract. Blend it smooth.
Now, pour the blended ingredients into the almond flour mixture and whip it well with a spatula.
Now add zucchini and mix again. Immediately toss in chocolate chips and mix again.
With the help of a cookie scoop place the cookies on the prepared cookie sheet with ¼ inch gap between each to allow them to spread. With the back of small bowl press the cookies gently from the center slightly to shape it a bit. (They spread while baking).
Place the cookie sheet in the middle rack of the oven and bake it for 45 minutes or until golden brown in color. Turn it off and take it out. These will be soft and tender at this stage. Let it cool to room temperature for these to become crispy. Enjoy!