Begin by washing and shredding your fresh zucchini using a box grater or food processor. Blot the zucchini with a kitchen towel to remove excess moisture.

In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.

Using a mixer, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add in the egg and mix well.

Stir in the maple syrup and vanilla extract until fully incorporated.

Slowly add the dry ingredients into the wet mixture, mixing on low speed until just combined. Gently fold in the shredded zucchini and chocolate chips.

Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 2 hours.

Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop 1.5 tablespoons of dough for each cookie, placing space in between.

Bake for 13-14 minutes until the edges are golden brown and the centers look soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.