Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Wash and grate one medium zucchini, squeezing out excess moisture. Set aside.

In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, mixing until smooth.

In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.

Gradually fold the dry mixture into the wet mixture until just combined.

Gently fold in the grated zucchini and chocolate chips.

Drop rounded balls of dough onto the prepared baking sheet, leaving 2 inches of space between them.

Bake for 12-15 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.