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Preheat the oven to 225 degrees Fahrenheit and line two large oven trays with baking paper. Very lightly oil the baking paper. Add the erythritol, cinnamon, ginger, nutmeg, and cloves to a small bowl. Mix well to combine.
Slice the ends from the zucchini and discard. Very finely slice the zucchini using a mandolin or vegetable peeler to create thin, even-sized discs. Arrange the zucchini across sheets of paper towel. Cover with more paper towels and press down gently to remove all excess moisture.
Arrange the zucchini across the lined oven trays. The slices should be next to each other but not overlapping. Brush each tray of zucchini all over with the melted coconut oil.
Sprinkle the apple pie spice and sweetener mixture over the zucchini slices. Ensure they are evenly coated all over. Transfer the trays to the oven and bake for a minimum of 1 hour, up to two hours if needed. The zucchini should be golden and starting to crisp. Set aside to cool and firm further before serving.