To a large mixing bowl, combine the Vegan Butter (3/4 cup) and Brown Sugar (1 1/4 cup) using a hand mixer or whisk. Once combined, add the Vanilla Extract (1 teaspoon) and Egg Replacer (1). Mix or whisk till well combined.
In a separate, medium-sized bowl, combine the All-Purpose Flour (1 1/4 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Soda (3/4 teaspoon), and Salt (1 teaspoon). Stir till combined.
Add half of the dry mixture to the wet mixture and fold/stir together using a spatula. Add in the remainder of the dry mixture and fold/ stir together. Once combined, add in the Semi-Sweet Vegan Chocolate Chips (1 cup) and Zucchini (1 cup). Mix till combined.
Optionally, let the mixture sit in the fridge for 1 hour before baking.
Preheat oven to 350 degrees F (180 degrees C) and live two baking sheets with parchment.
Using a 1 tablespoon cookie scoop, begin scooping out the cookie dough and placing them on the baking sheet leaving 2 inches between each cookie.
Bake for 11 minutes.
Remove from the oven and cool on the baking sheet for 5 minutes before cooling completely on a baking rack. Enjoy!