In a medium sized bowl, whisk together the eggs, butter, monk fruit and vanilla.
Once combined, add the grated zucchini and mix again.
Add the flour, psyllium husk powder (or xanthan gum), baking powder, cinnamon, salt and nutmeg. Mix until a smooth batter forms.
Fold the chocolate chips into the batter.
Scoop the cookie dough onto a parchment lined cookie sheet, making about ten evenly sized balls. Flatten each ball gently with your hand (the dough will not spread much when baking).
Bake the cookies in the preheated oven for 11-12 minutes or until the edges begin to turn golden brown. Remove from the oven and let sit on the tray for another ten minutes before moving to a cooling rack or eating.